Our pasta is made with “ Grano Duro,” or “Hard Grain”
We use only the finest Australian ingredients in all our pasta, including Free Range eggs, purified water and top quality, stone-ground wheat from Australian wheat producers like Kialla, Laucke, and Wholegrain Milling. Sourcing the best Australian flavours has led to a fostering of solid, long-term relationships with premium wheat suppliers and flour mill producers in Australia; our suppliers create organic and sustainably grown grain ingredients and we want to support them.
We Bronze-extrude our pasta
We use bronze with most of our pasta which makes them rougher than Teflon extruded pasta; mass-market brands, extrude only through Teflon because it's faster and more economical. Bronze-extruded pasta releases much more starch into the water compared to the industrial Teflon-extruded; starchy pasta water is an incredible thickener and flavour enhancer for sauces; it’s what helps pasta and sauce to marry together, making the sauce perfectly cling to the pasta.
The Slow Drying Process is essential: the Slower the Better
We strictly follow a slow air-drying process, anywhere from 24hrs to 48 hrs, as they used in the 1940s and 50s; in comparison, "Industrial pasta" is normally dried in 3-4hrs or less. The slow drying process and the use of the best premium durum wheat, allows the starch to keep its molecular structure, producing a pasta that holds its shape and the "al dente" quality, the most desired quality in any pasta; we dry our Pasta at 35°- 40°C with air, compared to the 80-90°C used by mass-producers, some of which, to make the drying process faster and economical, dry the pasta using microwave systems.
Our slow/low-temperature drying process is fundamental to maintain a higher content of protein (in average 35 to 80% more than commercial pasta) and nutrition from the wheat.
We don't use any chemicals, any preservatives, or any genetically modified ingredients.