FORTY YEARS OF
PASSION AND TRADITIONS
L'Abruzzese was established more than 40 years ago in South Australia by a family originally from the Abruzzo region in Italy. The passion for the superb quality and taste of handmade pasta culminated in what is still today, one generation later, one of the purest and authentic artisan pastas produced in Australia.
SLOWLY CRAFTED AND SLOWLY DRIED AT LOW TEMPERATURE
We are committed to Artisan production techniques. Our pasta is slowly crafted and gently dried with air for 48hrs at low temperatures
(35-45°C) to preserve the integrity of the protein, the nutritional benefits of all ingredients and for the best taste.
...It takes 4 days to make 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...