L’Abruzzese is a small pasta business based out of Adelaide that was founded in the 1980’s by an Italian family who hailed from the Abruzzo region in Italy.
The artisan pasta is made from stone-ground Australian organic wheat and is bronze-extruded using 100 year old machines that run on 70% solar energy.
Unlike large-scale mass produced pasta, L’Abruzzese slowly air dries the pasta over two days in a nod to the artisan pasta practices of the 1940’s and 50’s, which helps to retain as much nutrition and protein from the wheat as possible.
Together with the bronze-extrusion, the air-drying process also makes for a starchier pasta cooking water which is said to be the secret to a quality dish where the sauce binds to the pasta.
You can tell when you taste this pasta, it's not like other dried pasta out there. So much thicker, more real and delicious.
Ingredients: Organic flour and water.
Cooking time: 8-10 minutes
Contains gluten. May contain traces of other allergens.
N U T R I T I O N A L S
Ingredients: Durum Wheat Semolina
Made in Australia from Australian ingredients
Serving size: 125g, 8 serves per kilo.
Per 125g serving:
Energy - 1,688kj
Protein - 13.38g
Fat, total - 1.5g
Saturated - 0.25g
Carbohydrate - 82.75g
Sugars - 0.02g
Sodium - 2.5mg
Per 100g:
Energy - 1,350kj
Protein - 10.7g
Fat, total - 1.2g
Saturated - 0.20g
Carbohydrate - 62.2g
Sugars - 0.01g
Sodium - 2mg
S T O R A G E
Best to store in an airtight container in a cool, dry place away from direct sunlight. The pasta should last for up to two years if stored correctly. See best before date.