L'ABRUZZESE ARTISAN 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 the best Australian ingredients

L'Abruzzese Spaghetti alla Chitarra

 L'Abruzzese is slowly extruded through Bronze dies and gently air dried at low temperature (40°-45°) for 48hrs, to preserve the nutritional benefits, the best taste and digestibility

...It takes 4 days to make L'Abruzzese Artisan 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...

L'Abruzzese Trottoloni (Casalinga and Spelt)  

L'Abruzzese Campanelle (Casalinga and Spelt)

L'ABRUZZESE FREE RANGE EGG AND CASALINGA PASTA ARE MADE WITH 100% AUSTRALIAN DURUM WHEAT SEMOLINA FROM THE 'GOLDEN DURUM TRIANGLE', CONSIDERED AMOMG  THE BEST WORLDWIDE FOR THE HIGH NUTRITIONAL CONTENT, TASTE AND FOR DIGESTIBILITY

BRONZE DIE PASTA-SLOW EXTRUDED & SLOW DRIED

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