We are proud to offer you a selection of delicious wholegrain dry pasta, made from select durum grain grown on our farm.
Pasta is one of the most popular, versatile and nutritious foods in the world. However, for years, the perception has been that pasta is heavy, carbohydrate-rich and high in fat. This perception is now changing as consumers are becoming more aware of the health and taste benefits of pasta. The reality is that pasta is an excellent low fat, high protein source that is convenient and nutritional.
Products’ physical differences
Our pasta presents differently to most other pastas. Here are some reasons why our pasta is uniquely different:
Colour: The colour is richer and closer to the natural golden tones of the grain. This comes from the use of the entire grain, the method of stone milling, and the procedure of low temperature processing.
Taste: Expert chefs have described our pasta as wholesome and grainy, with a pleasant mild nutty flavour.
Texture: There are differences on the surface of the pasta, which comes from using the entire grain and allowing the pasta, once formed, to dry naturally. Using wholegrains allows the grain to appear in the pasta, giving it a desirable texture. Taking the time to let the pasta dry naturally ensures it does not have a hard, glassy texture - which is often the case with some pasta. Despite these differences, stone milling still provides Pangkarra pasta with a smooth eating texture.
Cooking: Cooking Pangkarra pasta is an easy process. Once the pasta reaches al dente, it remains at a consistent texture for longer than most (it does not glug easily). Furthermore, the water returns to boil quickly after the pasta enters the pot- this is due to water mobility in the makeup of the pasta.
Accompaniments: The natural surface texture of Pangkarra pasta means it is able to naturally absorb sauces and accompaniments with ease.