ARTISAN PASTA EXTRUDED THROUGH BRONZE DIES AND SLOWLY DRIED AT LOW TEMPERATURE
L'Abruzzese was established 40 years ago in South Australia by a family originally from the Abruzzo region in Italy. Their passion for the superb quality and taste of handmade pasta culminated in what is still today one of the most authentic artisan pasta produced in Australia.
TRADITIONAL METHODS
FOR THE BEST RESULTS
We use traditional methods and a slow and gradual drying process. Our Egg pasta is made with Free Range Eggs and from Australian durum wheat semolina, recognised worldwide as one of the best.
SLOW DRIED 36-48hrs
LOW SALT, LOW GI, LOW FAT
A slow/low-temperature drying process is fundamental to maintain a higher content of protein from the wheat and a low GI value.
We strictly follow a slow-drying process, anywhere from 36hrs to 48 hrs; a pasta that holds its shape and with the "al dente" quality.
LOW IN SALT, LOW FAT, LOW GI
No Chemicals, no Colourants, no GMO, no Preservatives, no Flavorings, nothing but 100% Natural
EGG PASTA MADE WITH AUSTRALIAN DURUM WHEAT SEMOLINA, RECOGNISED AS ONE OF THE BEST IN THE WORLD
