BENDIGO GF PASTA - FRESH PASTA FOR EVERY BODY
This is genuinely good gluten free pasta. We make small batch fresh pasta to sell at markets and will soon be expanding to sell online. We pride ourselves on using sustainable and local ingredients. We strive to create beautiful and delicious pasta that everyone can enjoy, and we love experimenting with flavours and gut supportive ingredients. I can't wait to share my autumn range which includes Mareeba black garlic and a turmeric and black pepper pasta.
EAT ME!
We specialise in fresh gluten free pasta with real ingredients and anti-inflammatory properties.
We will be branching out into unique flavours which we will be showcasing at the farmers markets. Think Turmeric and black pepper, Rosemary and magnesium, Matcha and lemon soba noodles!
Farmers Markets
Pappardelle- classic egg pasta 250g (two serves)
Pappardelle - classic egg pasta 500g (4 or 5 serves)
dried pasta
12 hour dried pasta, we hold in the goodness and take it slow. This pasta stores for up to 12 months and only takes 6-8 min to cook.
Subscription
Every month you get to be one of the first to try our seasonal and trendsetting pastas! straight to your door. I recommend serving with a little quality flakes salt and grated parmesan, so you can let the pasta shine!
Intro and Mission statement
My name is Purdita Hepburn (Purdi) and I have always loved cooking. Food is so much more than the sum of its parts, its culture, time together creating and laughing, its curiosity and science. And if done right, delicious!
Two of my kids are gluten intolerant, and we keep the house gluten free because we all feel better that way. As a qualified chef, I've always found it easy enough to cook gluten free food, but could never get decent pasta without making it myself, but could never find the time until now........
My goal is to use great quality local ingredients to make gluten free pasta that EVERY body will love. ❤️
What people are saying.......
I've been asking friends and family to cook and try my pasta in their own homes and to give me brutally honest feedback. Its the only way we learn right?
Frequently Asked Questions
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.
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.