L'Abruzzese Pasta Fettuccine 300g

Description

L'Abruzzese is slowly extruded through Bronze dies and gently air-dried at low temperature (35°-38°) for minimum 48hrs, to preserve the nutritional benefits, the best taste and digestibility.

Drying at Low temperatures (under 40 degrees Celsius) helps to maintain the nutritional value of the original raw ingredients; The nutritional quality of pasta deteriorates with faster, higher-temperature drying methods normally used in mass/industrial productions, leading to reduced vitamins and essential amino acids. This often causes digestion issues mistakenly attributed to gluten. Slow-dried artisan pasta retains more nutrients and is easier to digest!

L'Abruzzese take pride in their artisanal process, using bronze dies for perfect texture and slowly air-drying their pasta at low temperatures. This meticulous approach ensures each pasta retains its nutritional value and authentic flavour.

Artisan Pasta: a slow process...
It takes 4 days to make this Pasta, from when every morning at 4:30 they start to mix the flour to when, after 48hrs in the drying rooms, the pasta is ready to be packed...

---

L'Abruzzese was founded more than 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 what is still today one of the most authentic artisan pastas produced in Australia.