L'ABRUZZESE
ARTISAN PASTASINCE 1980  

 TRADITIONAL ARTISAN PASTA, SLOWLY CRAFTED THROUGH BRONZE DIES 
AND SLOWLY DRIED AT LOW TEMPERATURE
L'Abruzzese Pasta

Pure and Authentic Artisan Pasta 

-Made in Australia-

L'Abruzzese Spaghetti alla Chitarra

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 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...

Trottolini (Casalinga and Spelt)  

Campanelle (Casalinga and Spelt)

MADE WITH AUSTRALIAN DURUM WHEAT FLOURS FROM THE 'GOLDEN DURUM TRIANGLE', CONSIDERED AMOMG  THE BEST WORLDWIDE FOR THE HIGH NUTRITIONAL CONTENT, TASTE AND FOR DIGESTIBILITY

BRONZE DIE PASTA-SLOW DRIED

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