Artisan organic pasta with 40 years of tradition. Extruded through bronze dies, slow dried for 36 to 48 hours at low temperature, low GI, low salt & low fat. Traditional pasta made in Australia from the purest Australian durum wheat semolina.
L'Abruzzese was established 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 pasta produced in Australia. To this days the passion continues. L'Abruzzese produces 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.
L'Abruzzese slow dries the pasta gently for up to 3 days and in doing so preserve its nutrition, texture, shape and exceptional taste.
L'Abruzzese's passion is not just pasta, but the way it is made. L'Abruzzese uses traditional artisan methods in manufacturing to help retain the natural flavours and hence, taste.
L'Abruzzese wants to support local organic farmers and environmental sustainability; more than 50% of the energy required to produce the pasta is generated by green energy, solar panels.
L'Abruzzese cares 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.
L'Abruzzese doesn't use chemicals, preservatives, artificial colourant or any genetically modified products.
L'Abruzzese uses bronze with most of their pasta which makes them rougher than Teflon extruded pasta; mass-market brands, extrude only through Teflon because it's faster and economical. Bronze-extruded pasta releases much more starch into the water compare 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 clinging to the pasta.
The Slow Drying Process is essential: the Slower the Better
L'Abruzzese strictly follows a slow-drying process, anywhere from 24hrs to 48 hrs, as they used in the 1940 and 50s; in comparison, the "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 40°- 45°C compared to the 80-90°C (or microwave) used by the mass-market brands. A slow/low-temperature drying process is fundamental to maintain a higher content of protein from the wheat.
To sum up, L'Abruzzese is the perfect marriage between traditional methods and the purest of ingredients, Italian genuine pasta made in Australia.