L'Abruzzese was established in 1980 in South Australia by a family originally from the Abruzzo region in Italy. Their passion for the superb quality and taste of home made pasta culminated in what is still today one of the most authentic artisan pasta producers in Australia. To this day the passion continues. L'Abruzzese produce artisan pasta by using traditional methods, bronze dies and the very best Australian ingredients. L'Abruzzese slow dry the pasta gently for up to three days and in doing so preserve its nutrition, texture, shape and exceptional taste.


Ingredients: White rice flour, Maize Flour, Potato Starch, Xantham Gum, Free Range Eggs, and water