As it turns out, quite a lot.
We’ve had a few customers eye our amazing squid ink spaghetti from L’Abruzzese with curiosity, but are unsure how to use it or how it tastes, so I thought I’d lead by example and try out a recipe.
As we fast approach Anzac Day, many will be looking to bake some of these golden delights, but with a plethora of recipes out there, how do I find the right one?
The Khorasan flour we stock is from Kialla Mills, located in the Darling Downs near Toowoomba, QLD. But what is it?