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Our Pasta

We are proud to offer you a selection of delicious wholegrain dry pasta, made from select durum grain grown on our farm.

Pasta is one of the most popular, versatile and nutritious foods in the world. However, for years, the perception has been that pasta is heavy, carbohydrate-rich and high in fat. This perception is now changing as consumers are becoming more aware of the health and taste benefits of pasta. The reality is that pasta is an excellent low fat, high protein source that is convenient and nutritional.

 

Pangkarra Foods also produce two gluten free pasta shapes, made from lentils, maize and chickpea flour. The gluten free pasta is available in 250g packets, and a delicious alternative to wheat pasta. 

Products’ physical differences

Our pasta presents differently to most other pastas. Here are some reasons why our pasta is uniquely different:

  • Colour: The colour is richer and closer to the natural golden tones of the grain. This comes from the use of the entire grain, the method of stone milling, and the procedure of low temperature processing.
  • Taste: Expert chefs have described our pasta as wholesome and grainy, with a pleasant mild nutty flavour.
  • Texture: There are differences on the surface of the pasta, which comes from using the entire grain and allowing the pasta, once formed, to dry naturally. Using wholegrains allows the grain to appear in the pasta, giving it a desirable texture. Taking the time to let the pasta dry naturally ensures it does not have a hard, glassy texture - which is often the case with some pasta. Despite these differences, stone milling still provides Pangkarra pasta with a smooth eating texture.
  • Cooking: Cooking Pangkarra pasta is an easy process. Once the pasta reaches al dente, it remains at a consistent texture for longer than most (it does not glug easily). Furthermore, the water returns to boil quickly after the pasta enters the pot- this is due to water mobility in the makeup of the pasta.
  • Accompaniments: The natural surface texture of Pangkarra pasta means it is able to naturally absorb sauces and accompaniments with ease.

How to cook pasta

It's an old saying, but if you can boil water, you can cook pasta. Just so you get it right, we offer a few helpful hints to make simple cooking even easier.

We recommend a large pot of boiling water.

Amount of water

Approximately six cups of water for 100 grams of pasta, increase by two cups for every 100 grams or until saucepan is ¾ full.
Some pasta lovers prefer a teaspoon or two of salt to be added to the water before bringing it to the boil.

When to add the pasta

Once the water reaches a vigorous boil, add the pasta and stir ensuring all the pasta is covered by water. Do not cover the saucepan. Cooking time starts from the time the water boils again.

Cooking time

The time it takes to cook depends on the type of pasta. Smaller pasta shapes such as spaghetti take less time than a thicker type of pasta such as fettuccine. We generally recommend a cooking time of about 8 minutes.

Testing and tasting

To test if the pasta is ready, taste it. The perfect springy pasta is ‘al dente’, although some people prefer it more tender. Drain well and serve.

Saucing it up!

The types of sauces that can be added to spice up your pasta experience are limited only by your imagination. While some people like their pasta with olive oil, butter, and garlic, others like it with creamy or tomato sauces. Of course, there is no limit to what you can add to pasta.

Shapes

Linguine

Pangkarra Linguine is long, flat and about 2mm wide. The texture is grainy, yet smooth. It has a naturally fresh taste, which is best served with ripe tomatoes, basil and garlic.

Fettuccine

Fettuccine is classic Italian pasta, which hails from Lazio. Pangkarra fettuccine are flat, straight ribbons about 5mm wide. Pangkarra fettuccine has a traditional nutty taste and even texture. It is best served with a creamy or oil based sauce.

Spaghetti

Spaghetti is desirable pasta in any family household. This popular pasta takes its name from the word Spago, which means string. Pangkarra spaghetti is of excellent quality, and is long, cylindrical and thin. It is smooth to taste and is best served with any sauce, particularly garlic, cheese, meat or a seafood sauce.

Penne

Penne is one of the most popular and best known tubular pasta. Pangkarra penne is cylindrical and has been rendered into hollow tubes. The ends are cut at a diagonal angle like the quills from which they take their name. Our penne has a delightful texture which is slightly ridged, making it the perfect pasta to hold both sturdy and light sauces. It complements chicken, mushrooms, ragu, seafood or meat. It is also great pasta to use in pasta bakes and mornays.

Pappardelle

Pappardelle are very large, broad fettuccine. The Pangkarra Wholegrain Pappardelle has a beautiful thin consistency, with flat edges. This pasta has a very handmade look, with lovely long twists. The pasta has been extruded using a bronze dye. Pangkarra Wholegrain Pappardelle is of superior quality. It is best suited with chicken or meat sauces or ragouts.

Lasagne

The Pangkarra Wholegrain Lasagne sheets will add value and flavour to any traditional lasagne or cannelloni dish. With a nutty, grainy flavour and beautiful golden colour, Pangkarra’s lasagne is sure to impress on texture and health value. Lasagne is a versatile pasta, which has been crafted into wide sheets in order to be baked. Pangkarra lasagne is not instant, so soaking for 30 minutes or more is required.

Spirals

Pangkarra Wholegrain Spirals are short pasta lengths, which have been coiled into a spiral shape. They are roughly 3-4cm in length and approximately 1cm wide. The shape has been determined from the bronze dye, from which the pasta has been extruded. Pangkarra Wholegrain Spirals are perfect for cold salads, lunchtime meals, or a hot pasta dinner.

 

Gluten Free Pasta

The Pangkarra Foods gluten free penne and gluten free fettuccine are a delicious alternative to traditional wheat pasta.
 
These products are made with Australian lentils, Australian chickpeas and Australian maize flour. They are low in sugar, high in protein and low in GI.
 
The gluten free pasta has a desirable texture and taste, which does not break up, yet holds it's form like a true artisan style pasta.