top of page

L'ABRUZZESE, THE ART OF PASTA
AUSTRALIAN MADE SINCE
1980  

 TRADITIONAL ARTISAN PASTA, SLOWLY CRAFTED THROUGH BRONZE DIES 
AND SLOWLY DRIED AT LOW TEMPERATURE
L'Abruzzese Pasta, Artisan Pasta

L'Abruzzese is a Pure and Authentic Artisan Pasta, made in Australia  using traditional methods and the best Australian flour

 

For over four decades, our family-owned business has been crafting authentic artisan pasta, using time-honored methods from the heart of Italy, right here in Australia.

L'Abruzzese Spaghetti alla Chitarra

L'Abruzzese is slowly extruded through Bronze dies and gently air-dried at low temperature (35°-38°) for minimum 48hrs, to preserve the nutritional benefits, the best taste and digestibility(*)

We take pride in our artisanal process, using bronze dies for perfect texture and slowly air-drying our pasta at low temperatures. This meticulous approach ensures each pasta retains its nutritional value and authentic flavor

Artisan Pasta: a slow process...

It takes 4 days to make our Pasta, from when every morning at 4:30 we start to mix the flour to when, after 48hrs in the drying rooms, the pasta is ready to be packed...

Casalinga Trottoloni

Beetroot Elbows

BRONZE DIE PASTA-SLOW EXTRUDED & SLOW DRIED

L'Abruzzese Free Range Egg and Casalinga Pastas are made from 100% highest grade Durum Wheat Semolina grown on the 'Golden Durum Triangle' in New South Wales; the Durum Wheat Semolina grown in this location is considered among the best  Worldwide, for the Highest Nutritional Content, Taste and  Digestibility; eat local, eat better!
  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey YouTube Icon
bottom of page