Using traditional methods, EATPASTA is bronze extruded and slow dried at low temperatures for up to 24 hours. Our Egg pasta is handcrafted by Italian artisans in Melbourne, Australia using 100% durum wheat, free range eggs, generations of Italian know-how and lots of love! All natural product with no preservatives or artificial colourings and locally made from 100% Australian ingredients, free from any genetically modified material

Filippini Pizzoccheri A Nido Pasta is a traditional Northern Italian pasta made with a blend of durum wheat semolina and buckwheat flour, known for its high protein and fiber content. This flat, short pasta is characterized by a unique "nest" shape and is a central ingredient in the hearty Valtellina dish of pizzoccheri, which features potatoes, savoy cabbage, mountain butter, and local cheeses like Casera.

This pasta takes its name from the thimbles used for sewing, ditali in Italian; Garofalo Ditali are perfect with sauces, but also flavour legume soups and minestrones. Their careful processing helps them maintain all the organoleptic characteristics of the wheat, which is reflected in their colour and flavour.

Garofalo Orzo are precious grains of pasta whose shape takes inspiration from grains of rice and are suitable for soups and quick recipes. It is a versatile shape of Pasta di Gragnano PGI that absorbs broth and enriches its flavour thanks to the consistency given by bronze drawing.