Duro Pasta is owned by a mate of mine - Jesse Hegg.

A top bloke. We met on my return to Sydney a few months ago. It has been great to have chinwags about all things food and learn about exciting and upcoming culinary companies and young producers putting their heart, soul and full passion into their offerings.

Durum wheat is a "hard" (duro in Italian) wheat grain known as semolina after milling. The coarse ground golden-coloured semolina is ideal for pasta making.

The growing conditions of northern NSW produce wheat with a naturally high protein and low sodium content, which is similar to the durum cultivated in southern regions of Italy. For this reason, the grain from this locale is much sought after and renowned domestically and internationally for its exceptional flavour and quality.

Duro's mission is to create a locally grown and produced artisanal pasta, 100% traceable from farm to plate, that will showcase the quality of this authentic grain and support sustainable Aussie farmers.

Using traditional methods, Duro Pasta is extruded through bronze dies using high-quality Italian-made equipment. The pasta is then slowly dried at low temperatures to best preserve the natural flavour & integrity of the wheat.

Drawing pasta through bronze creates a rough exterior that provides a beneficial textured and porous surface for the sauce to cling to. The coarse exterior of the pasta grabs and holds the sauce and ensures a desirable mouth feel.

The result produces a superior texture to Teflon dies commonly used by sizeable industrialised pasta manufacturers.

Duro Pasta has a firm "bite" and superior flavour, which provide a naturally wholesome, nutritious and delicious pantry staple.