L’Abruzzese use only the finest Australian ingredients in their 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.

The Australian Durum Wheat Semolina from the "Golden Triangle" (Northern NSW) is considered among the best Worldwide, exported to Italy too, for its unique properties. 

L’Abruzzese extrude their pasta through Bronze Dies, giving the surface of the pasta microscopic roughness and almost white surface. Mass-market brands choose to extrude through Teflon because it's faster (the pasta is extruded 3-4 times faster) and thereby more economical. However, it produces unwanted heat on the surface of the pasta, damaging the dough, affecting the texture and the flavour.

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 also what helps pasta and sauce marry together, making the sauce cling to the pasta more easily. 

L’Abruzzese follows a strict slow air-drying process, anywhere from 40 to 48 hours; in comparison, commercial pasta is normally dried in 4 hours or less.

The slow drying process along with the use of premium ingredients, allows the fibres to keep their natural structures; benefitting both digestion and taste. L'Abruzzese's Pasta is dried at 35°- 40°C with air, compared to the 80º- 90°C used by large-scale commercial producers.

L’Abruzzese’s slow/low-temperature drying process is also fundamental to maintaining a higher content of protein (on average 35 to 80% more than commercial pasta) and nutrition from the ingredients. Artisan slow processes make the pasta more digestible also because they maintain the anti-oxidant and anti-inflammatory properties from the wheat itself.