Simple, fresh, local ingredients are the cornerstone of all good Italian cuisine. Which begs the question, why do so many pastas sold in the supermarkets here come all the way across the planet? L’Abruzzese, a family business originating from the Abruzzo region, has been making artisan pasta in South Australia for almost 40 years using the best local flours. This free-range egg tagliatelle is hand dried at a low temperature over a couple of days, just like nonna used to. Cooks in 10-12 mins.