BENDIGO GF PASTA
"FRESH PASTA FOR EVERY BODY"
Welcome to Bendigo GF Pasta, where gluten-free doesn’t mean compromise. We make small-batch, fresh pasta using locally sourced, sustainable ingredients — crafted by hand and made with care.
You’ll find us at farmers markets and in local cafes, sharing our love of pasta that’s not only beautiful and delicious, but also nourishing. We’re passionate about experimenting with flavours and using gut-supportive ingredients that everyone at the table can enjoy.
Whether you’re coeliac, gluten-sensitive, or just love great food, we’re so glad you’re here.
WHERE TO FIND US
You’ll find us each week at farmers markets across central Victoria, with eskies stocked full of fresh gluten-free pasta. We’re also proud to be stocked in select cafes and shops — so you can grab a pack while you’re out for coffee.
Farmer's Markets
Monthly Schedule:
Echuca (1st & 3rd Sat)
Bendigo (2nd Sat)
Maldon (2nd Sun)
Daylesford (4th Sat)
CROOKED KITCHEN
03 5447 04124
Howard Place, Bendigo, Vic, 3550
Tuesday to Friday: 8am – 3pm
Saturday: 9am – 3pm
BURNT BUTTER
0439 778 192
208 Allen Street, Kyabram Vic 3620
Monday to Friday: 8am - 4:30pm
FAQs
I'm going to guess what questions I'll get. All questions welcome.
Yes! I've recently had sign off from the council. I hire an accredited kitchen and sterilise the space before starting. All equipment is stored in sealed boxes and only used for gluten free cooking.
Available at Crooked Café (Bendigo), Farmers Markets – Echuca, Bendigo, Maldon, Daylesford, and online (online store coming soon - online purchases are made via email and direct debit currently).
Email me us for more details on online orders and distribution areas.
Not yet. Without gluten pasta can be a little fickle. I use whole eggs to add depth of flavour and elasticity. But great questions and I'm going to dedicate time to trial a good recipe.
I've trialled this pasta heaps of times with heaps of people in heaps of different kitchens. My tips would be to be gentle with it. Pop the nest into boiling water, stir a little with tongs to separate, but be gentle. Don't overcook, 2 min should do it. AND, most importantly, ensure your water is boiling, not a simmer, but a full rolling boil.