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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 creates authentic artisan pasta in Australia, utilising traditional techniques and the finest 100% Australian grains. With almost 50 years of experience, our family-owned business is inspired by Italian heritage to produce genuine Artisan pasta, locally in Australia.
L'Abruzzese is crafted using bronze dies and gently air-dried at low temperatures (35°C) for a minimum of 48 hours, ensuring the preservation of nutritional values, flavour and digestibility. The artisan methods deliver perfect texture and taste in our pasta.
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 (Gluten Free)
BRONZE DIE PASTA-SLOW EXTRUDED & SLOW DRIED
L'Abruzzese is made from 100% Australian 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!
(Click here for more details)
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