Low and Slow...The slow drying process

Our 100% Australian grown durum wheat pasta is slowly dried for no less than 24 hours at low temperatures, never exceeding 36 degrees Celsius to preserve the natural flavour and nutritional qualities of the wheat.

The freshly extruded pasta is placed on mesh racks then wheeled into specialised Italian made driers, similar to a dehydrator, where it undergoes a series of gentle circulated heating, cooling and rest periods, gradually reducing the humidity over this extended time to ensure the pasta is correctly dried from the core to the surface. ​​​​​​​​
These specific programs slowly remove moisture from the pasta from the inside out to avoid trapping water molecules within that could cause imperfections or tearing of the pasta as they expand when it is cooked. This long drying process cannot be rushed without compromising the flavour or denaturing the natural nutritional benefits of the raw ingredient. ​​​​​​​​
Once the pasta reaches a moisture content of no higher than 12.5% it becomes shelf stable and safe from the harboring of bacteria. This is a legal requirement in Italy and is closely monitored to ensure quality. ​​​​​​​​
Drying pasta requires a combination of the correct equipment, quality ingredients and the pasta makers experience to produce a consistent result each and every time.​​​​​​​​
The intensified flavour of this style of dried pasta is notable when compared with fresh and requires longer cooking times, but you will taste the difference and it is worth the wait.