Gluten Free Torchio Pasta

This torchio pasta is handmade in regional Victoria by a small business started by a self-described ‘stay-at-home dad’ who just wanted to make pasta for his family that was both nutritious and delicious. The free range eggs from the local farm probably help.

How To Use:

The bell shape of torchio is suited to capturing pesto, puttanesca, carbonara and chunky sauces.

To cook, use 1 litre of rapidly boiling salted water for every 100g of pasta. Boil 9-12 mins or until al dente. Drain and serve.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Image for illustrative purposes only.