About Us

History

In 1960, Anna Pascuzzo was taught the art of baking in Calabria, a region of Southern Italy. The Pascuzzo craftsmanship has been passed down by generations to perfect the quality breads and pasta products which many of us enjoy today. 

Sourcing the flour and kneading it with the purest waters of the Sila Mountains make our products unique and unparalleled, the ideal accompaniment for your “Mediterranean Diet” . 

The Company

Specializing in genuine products made of natural ingredients, Pascuzzo Pasta is a modern company structured equipped to deliver consistent quality products from a single headquarter in Calabria. 

Qualities and Certifications

The Pascuzzo pasta factory has developed a BRC / IFS certified quality system. Pascuzzo pasta is Vegan Certified in Australia and we also stock a certified Gluten Free range.

Mission Statement

Our mission is to deliver you the best tasting pasta to your table without the addition of additives, preservative and any other chemicals. We guarantee customer satisfaction by using the best available raw materials.  

The Pasta Process & Technique 

100% natural ingredients

Our pasta with Italian durum wheat semolina is created from special grains (Cappelli, Simeto) ground and kneaded with our low mineral water.

We offer a pasta product made with 100% natural ingredients. 

Process & Technique

The transformation process of durum wheat begins in our mill, only 100m from our pasta factory. The result is a semolina, amber yellow in colour with a pleasant grainy consistency. 

Bronze die extrusion and slow drying techniques at low temperatures for 16 to 24 hours help preserve our pastas characteristics.

Result 

Chefs around the world have preferred our pasta due to its higher protein content to create elaborate dishes thanks to a gently wrinkled surface that attracts and retains the sauces.

Our products are processed, packaged and shipped from Italy on order to ensure all the organoleptic characteristics are maintained.

The Old Stone Mill

Mill more than 100 Years Old

Our Old Stone Mill dates back to 1910 when its blades where fed by the waters of the Savuto River. It was used during the war to grind what little grain farmers could produce in their fields.  

Stone Mill Conserves The Most Delicious Part of the Seed

The flour from cereals (wheat, corn, oats, barley) are milled with total conservation of the germ, the most delicious part of the seed.

Stone Mill Helps Retain Perfume, Taste and Digestibility

Whilst our Old Stone Mill is slower than current industrial grinders, its natural milling process does not overheat the flour and avoids oxidation to help retain its perfume, its taste and its digestibility.

CONTACT DETAILS

Phone: 

+ 614 67 707 862

Email

pascuzzo.pasta@gmail.com

Address

14 Powells Road, Brookvale NSW Australia (By Appointment)

Wholesale Enquiries Welcome

We stock a wide range of quality dried pasta products.