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 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...
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!