The Tasmanian Pasta and Sauce Company was born from my Sicilian heritage and raised in Tasmania. I worked in Rome, Sydney and the east coast of Australia, I moved to Tasmania in 1999 and opened a restaurant on Bruny Island, called Rao’s on Bruny. After several years on Bruny I purchased an import Italian food business with my mate, called Serra Rao Fine foods. From this we made our retail outlet and restaurant called the Italian Pantry.
With over 30 years of cooking Italian cuisine and a lifetime of making pasta with my family I am able to produce something from that is dear to my heart and this shows with every mouthful.
Our Pasta has three ingredients: Semolina, water and love. We make in house Spaghetti, Fettuccine, Rigatoni, Penne, Gnocchetti Sardi, filled Ravioli, Lasagne sheets, Mafaldine, Pappardelle and more.
All of our pasta is extruded through bronze dies. This means that the pasta has an even greater texture and absorbs sauces, so that each morsel has maximum flavour.
Our filled pastas will vary from depending on what is fresh and available for example ricotta and spinach, young spring lamb, beetroot and goats cheese, pumpkin and sage and duck and porcini.
We also make squid ink pasta and spinach pasta and other flavours with only the semolina and the ingredients, no colouring or preservatives.
We create our homemade pasta and we sell it at the Italian Pantry at 3 Van Morey Road, Margate, Tasmania. For any orders or info come and see us or email at tasmanianpastaandsauce@gmail.com.
https://tasmanianpastaandsauce.com/