Australia’s best dried pasta has been crowned

A local Australian pasta brand has picked up the Champion Dried Pasta award at the Sydney Royal Fine Food Awards.

Duro Pasta, made in South Nowra in New South Wales, won the category at the Sydney Royal Fine Food Show with its gigli – a small, fluted dried pasta rolled in the shape of a cone or flower with ruffled edges. Gigli is Italian for lilies.

Duro Pasta is the creation of chef Jesse Hegg, who began his career as a teenager working in kitchens, then trained as a chef before moving into supplying restaurants with local and regional foods.

It was during a visit to his wheat supplier that the idea of starting a premium dried pasta brand came to him.

“One of our suppliers was a wheat growing family that supply durum semolina specifically for pasta making,” he told nine.com.au.

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“They told me how much durum wheat was being exported to Italy and turned into pasta, and then shipped back to Australia as high premium Italian pasta.”

Making premium dried pasta required specialised equipment, namely a commercial extruder and a dryer.

“I made a lot of [fresh] pasta in restaurants ... but from my travels in Italy, I discovered that dried pasta is quite revered in Italy. In Australia, fresh pasta is the hero.

“So I thought more about making a good quality dried pasta here.”

Dura Pasta launched in 2021, selling directly to restaurants before moving to online sales, long before major supermarkets began stocking premium dried pasta brands.

The company specialises in short pastas, and recently launched its first sauce.

Its current pasta range includes fussilloni, lumache, rigatoni, gigli, casarecce, conchiglie and fusilli, as well as a Vodka Tomato & Basil Pasta Sauce. A penne and two more sauces are in the works.

The gigli was inspired by celebrity chef Luke Mangan, whom Duro Pasta was supplying at the time at one of his restaurants.

“We would discuss different shapes and that was one that we landed on, that was different,” Hegg says.

Premium dried pasta is make using a technique that enhances the texture and flavour and holds sauce.

“It’s porous and rough on the edge, that way the sauce really clings to it,” the chef said.

“We never cook our pasta over 36 degrees, and we cook it for 48 hours, whereas industrial pasta is cooked at 90 degrees for 90 minutes.”

Hegg said this slower process means more of the nutritional benefits of the wheat are retained.

The Sydney Royal Fine Food Awards, part of the Royal Agricultural Society of New South’s Sydney Royal Fine Food Show, were announced on September 15.

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More than 1300 products from across the country were assessed over a five-week judging period, spanning seven competitions including aquaculture, branded meat, oil and olives, pasta, professional bakery, smallgoods and charcuterie, and specialty foods.

“The quality of entries this year was outstanding, showcasing the innovation, craftsmanship, and technical excellence that continues to define Australia’s fine food industry,” Michael Bullen, Chair of the Fine Food Committee, said.

“The competition continues to grow in line with industry developments, and consumers and chefs alike can look to the Sydney Royal competitions for an insight into the emerging trends shaping Australia’s food industry.

“Key to this is the rigour and quality of the judging process where the highest standards and independence are maintained.”

All products entered into the Sydney Royal competitions must be made from at least 85 per cent Australian ingredients, with the aim of celebrating Australian produce and agriculture.

Making the most of Australian-produced products has always been at the core of Hegg’s work. The idea for the sauce was the result of another conversation, this time with Justin Arnoux from Drunken Sailor Jams, and once again uses local produce.

“It’s a recipe we developed together, using Australian-grown tomatoes from the Riverina and really good quality, local ingredients. It’s like what you’d make at home, but on a larger scale,” he said.

“At Sydney Royal Fine Food Show there were some amazing products. There were incredible Australian misos that were made with Australian rice, and everything from gin to olive oil.”