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The Pasta People do pasta, and sauces, and well.

Each week Stewart and Moya Homan are at the markets with their popular range of freshly dried, flavoursome pastas and delicious sauces.

The Pasta People business was developed by their son, Gerard, who found that there wasn’t much  in the way of easy meals that young professionals could come home to that were quick and easy, good quality and healthy. And so he developed a range of pastas that are designed to simplify time in the kitchen without sacrificing taste or quality. The seven pasta flavours are saffron, garlic and basil, mild chilli, spinach, porcini mushroom, smoked salmon and squid ink – available in fettuccine, linguine and pappardelle varieties.

The pastas are made near Canberra by an Italian, who has been making these styles for over 40 years, and are well dried over three days, making them handy and long lasting. And what’s pasta without sauce? Varieties include Neapolitan, olive and mushroom, eggplant, red capsicum and four seasons – a combination of four single flavours. All sauces have no preservatives, no fillers and are slowly cooked to develop flavours.

Come and meet The Pasta People each week at the markets.