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Pastabilities began with a handful of staff and a vision to produce pasta on a commercial scale but with home-made quality. With the help of feedback from customers and friends we developed a range of pasta that has grown and evolved since 1993. Today we have 13 varieties of flat pasta from angel hair to pappardelle, 19 different ravioli, 3 types of gnocchi, 2 ready to go lasagne and 9 sauces to tempt and tantalize your palate.
How we do it...
- The flat pasta makers are the first to start – making, rolling and cutting the fresh pasta from midnight.
- From 8am the factory comes alive. Fillings, gnocchi and sauces are made.
- Ravioli are stuffed, sealed and snap frozen to ensure it’s perfectly fresh, and then packed.
- We insist on tasting every batch made, just to make sure it’s delicious of course!
Pastabilities uses 100% Australian durum semolina grown and milled by Bellata Gold in the centre of NSW’s prime hard wheat country.
Free range eggs, fresh herbs and fresh vegetables complete the picture to give the fresh pasta its flavour and fine texture.
Ravioli fillings and gnocchi are made from the best ingredients we can get our hands on and all our sauces are kept simmering away for hours to develop their full flavour.
We do not use preservatives or additives of any kind. We believe that the food you eat should be pure food – no hidden extras. So to keep our ravioli, gnocchi and lasagne as fresh as possible, we snap freeze them. All cook from frozen, no need to thaw first.
Our products are already available at over 200 delicatessens and fine food stores around Sydney, across NSW and interstate as well as direct from Pastabilities.
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