Made from Australian, durum wheat semolina from the “Golden Triangle” area of NSW for Saturday Night Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the nutritional benefits, the best taste and digestibility. L’Abruzzese Artisan Pasta is an Italian family business who have proudly been making pasta since 1980 using traditional methods. - Saturday Night Pasta
Ingredients: 100% Australian durum wheat semolina flour, water.