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Linguini - Native Ingredients & Gluten Free - 3 Pack

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1. Anise Myrtle & Squid Link Linguini


  • 100% AUSTRALIAN DURAM WHEAT 375g
  • Egg Free. Dairy Free. Nut Free. Yeast Free. GMO Free. Soy Free.
  • Our Pasta is handmade in small batches, extruded through bronze dies and hung to dry naturally for 48 hours. This traditional method creates a porous surface, perfect for absorbing your favourite pasta

Ingredients: 100% Australian Durum Wheat, AniseMyrtle (1%), Squid Ink (1%)


2. Warrigal Spinach & Nutmeg Fettuccine


  • 
Gluten Free 250g

  • Gluten Free. Egg Free. Dairy Free. Nut Free.Yeast Free. GMO Free. Soy Free.
  • Our Pasta is handmade in small batches, extruded through bronze dies and hung to dry naturally for 48 hours. This traditional method creates a porous surface, perfect for absorbing your favourite pasta.

Ingredients: Maize starch, Rice Flour, Tapioca Starch, Rice Bran, Xanthan Gum, Warrigal Green (10%), Nutmeg (1%)

3. Pumpkin, Ginger & Lemon Myrtle Linguine

  • Gluten Free 250g

  • Gluten Free. Egg Free. Dairy Free. Nut Free.Yeast Free. GMO Free. Soy Free.
  • Our Pasta is handmade in small batches, extruded through bronze dies and hung to dry naturally for 48 hours. This traditional method creates a porous surface, perfect for absorbing your favourite pasta.

 Ingredients: Maize Starch, Rice Flour, Tapioca Starch, Rice Bran, Xanthan Gum, Pumpkin (4%), Lemon Myrtle (1%), Ginger (2%)

 

Pumpkin, Ginger and Lemon Myrtle pasta:

On opening the sealed pack, the pasta had a pleasant aroma of pumpkin, lemon and ginger. I used it for a creamy prawn and calamari linguine. The pumpkin, lemon myrtle and ginger flavors complimented the seafood nicely without being overpowering.

The pasta needed to be cooked for significantly longer than the instructions suggested but achieved a pleasant al Dente consistency.

Warrigal, spinach and Nutmeg Fettuccini:

I used this pasta for a creamy spinach, pumpkin and chicken sauce.

I felt it needed more cooking time than suggested to reach al Dente. However once fully cooked the flavors were pleasant and complimentary. I loved the hint of nutmeg!

In writing these reviews, I found it interesting to research Aunty Dale Chapman. There is more to the pasta than just the visual hardcore!

Reviewed by Debbie Radford

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