L'Abruzzese was founded 40 years ago in South Australia by a family originally from the Abruzzo region in Italy. Their passion for the superb quality and taste of homemade pasta culminated in what is still today one of the most authentic artisan pastas produced in Australia. To this day the passion continues. We produce artisan pasta by using traditional methods, bronze dies and the very best Australian Durum Wheat Semolina, recognised worldwide as one of the best for its hardness, nutritional qualities and purity.
We slowly air-dry our pasta for up to 2 days preserving its nutrition, texture, shape and exceptional taste.
At L’Abruzzese, it’s not just all about pasta, but the way it’s made. We take pride in employing classic artisan processes in manufacturing our pasta, helping it preserve its natural flavor and taste.
We support the local farmers and environmentally sustainable methods; more than 70% of the energy required to produce our pasta is generated by green energy (solar panels); when you eat local you also support the reduction of greenhouse gas emissions caused by imported products. We hate waste, we love playing our part in supporting a sustainable world. We care about making the best pasta possible. Using the best and most pure ingredients, using some machines that are 100 years old that still make a beautiful pasta consistently good.
What we care about are the people we work with: from our staff, some of whom have been with us for 25 years, to our local suppliers of the finest flours in Australia and our distributors who bring our products to the public, the people for whom we create our pasta.
We eat our pasta every day because nothing compares to its taste and because we don't use chemicals, preservatives, artificial colourants or any genetically modified products.