“Its all about traditional pasta making and not using any chemicals, preservatives, or genetically modified ingredients.”
- Pooi Keun, Proprietor | Pasta Maker
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 one of the most authentic artisan pastas produced in Australia. 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 strongly support environmental sustainability and natural ingredients. 70% of our energy required to produce our pasta is generated solar panels and our farmer suppliers create organic and sustainably grown grain & ingredients for our pasta, including Free Range eggs, purified water and top quality, stone-ground Hard Grain Durum Wheat Semolina. We don’t use any chemicals or genetically modified ingredients. Everything is 100% natural flavour and preservatives.
Some of our pasta making machines that are 100 years old, still making a consistently good quality beautiful old fashion pasta. By using traditional “Bronze-extruded” pasta, much more starch is released into the water compared to the industrial Teflon-extruded. This 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.
As done by pasta makers in the 1940s and 50s, L’Abruzzese strictly follow a slow air-drying process, anywhere from 1-2 days in comparison, "Industrial pasta" which is normally dried in 3-4hrs. The slow drying process allows the starch to keep its molecular structure, producing a pasta that holds its shape and the most desired "al dente" quality. Our low temperature drying process is also fundamental to maintain a higher content of protein and nutrition from the wheat.