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Zecca Handmade Artisan Dried Pasta

Zecca Handmade Artisan Pasta was born when we realised something: why isn’t anyone producing an Australian artisan pasta made from Riverina durum wheat? And a high quality product at that?

The pasta you buy from your local supermarket was missing a vital ingredient – love.

We were already making pasta every day for Zecca so we thought why not add a dried pasta to that offer so people could take our product home to enjoy whenever they wanted. A gap in the market which needed filling and we decided to fill it, one bag at a time.

Allora, the story begins. 

How to cook your Zecca Pasta

A few tips on how to cook our pasta:

  1. Salt that water! Add a good amount of salt to the pot when bringing to the boil
  2. Make sure your water is boiling hard before you put your pasta in the pot!
  3. Always test your pasta to make sure it is cooked al dente – the cooking time is a recommendation and you should always do the taste test to determine if it is cooked to your liking (we always recommend and cook our pasta al dente)

The pasta you buy from your local supermarket was missing a vital ingredient – love.

We are proud to be the Riverina’s only producer of a dried artisan pasta and have been extruding since 2016.

We are passionate about producing the highest quality pasta possible using the best traditional Italian techniques – small batch, bronze extruded, slow dried.

This combined with Riverina/Australian grown, export quality durum wheat semolina (which comes to us out of Narranderra, an hour up the road), hard work and dedication has brought us to this product that we are proud to call our own. 

We make our pasta regularly in small batches so it will always be at it freshest.

Slow drying retains the nutrients and protein from the semolina and chickpea flour, which is important for nutrition and quality. Bronze extrusion gives our pasta a beautiful textured finish, which plays its own special role when it comes to that sauce clinging on!

It is all made, hand packed and labelled here with love by us at Zecca; take us home with you and continue the Zecca experience!

Gluten Free Handmade Artisan Dried Pasta

Gluten free dried pasta made with 100% Australian grown chickpea flour.

Alongside our semolina pasta, we also produce a gluten free dried pasta made with 100% Australian grown chickpea flour – that’s it, no additional flours, additives or preservatives. High in protein, our gluten free pasta packs a punch in flavour and is a popular choice for anyone that enjoys a delicious alternative to a traditional wheat pasta!

Pappardelle With Lamb Shoulder, Pancetta & Pecorino Ragu

A traditional classic from the centre of Italy for you to try at home. Buon appetito!

Serves 8

Ingredients

  • 1 lamb shoulder, largely diced
  • 150 g pancetta, finely chopped
  • 1 large red onion, finely diced
  • 1 kg tinned tomatoes
  • 100 ml olive oil
  • 1 rosemary sprig
  • 200 ml red wine
  • 1 piece pecorino rind
  • 200 g pecorino, freshly grated
  • Salt & pepper, to season

Method

  1. In a large saucepan over low heat, sweat the onion & pancetta in oil until the onion is very soft.
  2. Increase the heat & add lamb to brown the meat all over.
  3. Add the red wine & reduce the liquid by half.
  4. Add the tomatoes & pecorino rind, then season to taste.
  5. Turn the heat to low, place a lid on the pot & leave to simmer slowly until the lamb is tender.
  6. Add the rosemary.
  7. Cook your Zecca Pappardelle dried pasta in a large pot of boiling salted water to al dente, then combine with the ragu.
  8. Finish with grated pecorino, buon appetito!