If you want to enjoy authentic Italian pasta, then an Italian pasta maker is someone you want to know. And we’ve found one of the best.
Italian chef Luca and German-born Tine couldn’t find the quality they were accustomed to when they moved to Phillip Island, so they began producing their own pasta and sauces in small batches, ensuring the best quality and freshness.
Tine and Luca want to do more than make the best pasta on the Peninsula; they want to educate people by sharing their knowledge and experience. Luca believes most people don’t know how much there is to learn about pasta. It’s not just about combining flour, eggs and water. The quality of your ingredients is essential, but the methods and processes are just as important when it comes to taste, texture and digestibility.
They buy Peninsula free-range eggs and organic flour for their fresh pasta, and Australian milled flour from the Golden Triangle in northern NSW for their dried pasta. The yellow-hued pasta is slowly dried at a low temperature, maintaining the nutritional benefits and the grain’s colour and fragrance. Their production method and the way they handle the dough ensures that the pasta is more digestible.
They transform simple ingredients into luxurious pasta shapes while honouring the traditions of Italian pasta. All of their dried pasta varieties are vegan and include vibrant beetroot fusilli and dynamic black pipe rigate with activated charcoal that will impress the fussiest foodie. Earthy organic spelt fusilli and textural fusilloni rigati perfectly hold your choice of pasta sauce in its ridges. And their deep, dark and luxurious squid ink tagliolini deserves a mention, too.
Check their website for their online shop, stockists and farmers’ market locations.
Island Pasta Company P: 0435 269 175 www.islandpasta.com.au
FB: islandpasta Insta: island.pasta
