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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 is a Pure and Authentic Artisan Pasta, made in Australia using traditional methods and the best Australian flour
L'Abruzzese is slowly extruded through Bronze dies and gently air-dried at low temperature (35°-38°) for minimun 48hrs, to preserve the nutritional benefits, the best taste and digestibility(*)
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!
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