About

The grains are grown by Australian farmers and stoneground in New South Wales. The flour is mixed with a sourdough mama and long fermented because we wholeheartedly believe this improves its digestibility. Once extruded the pasta is slow air dried and ready for your to enjoy!

Uses

Cook in boiling, salted water for approximately 8-10 minutes or until desired texture. Add your favourite pasta sauce or try in some of our favourite pasta recipes! Sicilian Pesto Pasta, Miso Mushroom Tomato Pasta or Chilli Broccoli Pasta

Information

Ingredients: Stoneground durum wheat flour, whole-wheat flour, sourdough starter

Allergens: Contains gluten

Storage: Store in a cool, dry place away from direct sunlight

Shelf Life: Up to 12 months when stored as above

Country of Origin: Australia

Nutritional Information