Crafted slowly using traditional methods and South Australian–grown organic spelt flour, these spirals from L’Abruzzese are a standout in both nutrition and flavour. The spiral shape is perfect for holding sauces, while the spelt grain lends a mild, nutty profile and tender bite.

Each batch is bronze extruded and air-dried at low temperatures for 48 hours—just as it has been since L’Abruzzese began in 1980. This results in superior texture and digestibility, with no compromise on authenticity.

About the Maker

L’Abruzzese is a family-owned pasta company based in Adelaide, South Australia. Since 1980, they’ve been producing traditional-style pasta with time-honoured techniques: bronze dies, long drying, no shortcuts.

Their organic range uses only Australian-grown certified organic flours—making them one of the few truly local organic pasta producers in the country. Each product is made in small batches, with careful attention to quality and sustainability.

Read more about L’Abruzzese →

What is Spelt Pasta?

Spelt (Triticum spelta) is an ancient relative of modern wheat, known for its slightly sweet, nutty flavour and excellent nutritional profile. It’s a favourite among those looking for an easier-to-digest alternative to conventional wheat.

L’Abruzzese’s spelt spirals are made by combining freshly milled organic spelt flour with water—nothing else. The dough is extruded through traditional bronze dies and dried slowly to preserve flavour and integrity.

Culinary Uses

Spelt spirals are ideal for:

• Tomato-based or creamy sauces

• Pasta salads (they hold their shape well)

• Bakes and casseroles

• Pairing with roasted veg, pesto or lentil sauces

To cook: Add to plenty of boiling salted water and cook for 8-10 minutes or until al dente. Drain and serve immediately.

Why We Love It

• Made with 100% certified organic Australian spelt

• Crafted using traditional Italian methods

• Bronze extruded for a satisfying texture

• For many it is easier to digest than regular wheat pasta

• South Australian–made and family-run

FAQs

What is the difference between spelt pasta and regular wheat pasta?

Spelt is an ancient grain that hasn’t been as heavily hybridised as modern wheat. It’s often described as nuttier and sweeter in flavour, and some people find it easier on digestion.

Is spelt pasta suitable for people with gluten sensitivities?

Spelt still contains gluten, so it’s not suitable for coeliacs. However, some with mild sensitivities (not coeliac disease) report better tolerance of spelt compared to modern wheat. We have a bit of a write up about the complexities of gluten if you want to check it out here. 

How should I store this pasta?

Store in a cool, dry place away from direct sunlight. Use within 12 months for best quality.