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 all Australian squid ink pasta has been slowly dried at low temperatures over a couple of days, just how nonna used to. Cooks in 6-9 mins.
(250g is enough for two generous portions)