OUR PASTA
The Rise Of Sa Remo's Durum Wheat.
Wheat is often referred to as the ancient grain because its origins as a cultivated crop can be traced back to over 10,000 years ago. These days we know it as common wheat or bread wheat, and although it continues to be the most commonly grown of all wheat crops, durum wheat is far better suited to pasta.
In early Australia, wheat was one of the first crops planted by colonists and quickly became our most important grown produce. Those initial harvests would be considered poor by today’s standards, but over time Australian wheat has been developed to endure our unforgiving conditions.
“Durum wheat is far better suited to pasta.”
For San Remo, the story of durum wheat is very similar. San Remo wanted to produce the best pasta in Australia, but to do that they needed access to the best durum wheat that could be grown. Based in South Australia, San Remo knew that durum wheat crops would perform better if they were best suited to the environment in which they’re grown.
A South Australian Success Story.
Since the late 1980s, San Remo has been working with local researchers and farmers to produce higher-value durum wheat crops specifically suited to South Australian conditions. Following years of tireless work with local universities and local producers, San Remo’s durum wheat resource now rivals the best in the world. So much so, that international markets are actively seeking out our high quality Australian durum wheat.
Research, plant breeding, testing and continuous improvement has resulted in better quality durum wheat that is also locally produced to provide better yields than ever. This has been an all-natural process over many years that has included San Remo’s investment into storage silo facilities, meticulous handling processes and cutting-edge refining facilities. All of which ensures our pasta is the absolute best it can be. But the work continues.
By developing durum wheat in South Australia, San Remo now produces a quality pasta that is naturally rich in colour, and also richer in nutrients such as protein, gluten and starch which is better suited to pasta making. It’s these nutrient-rich qualities that San Remo continues to improve upon, year after year – so that you can continue to enjoy the best quality pasta.
HISTORY&nbsp;
San Remo has epitomised the culture and tradition of pasta making since its inception in 1936, when it was founded by Luigi Crotti. Today, it remains a privately owned 100% Australian company.
From its earliest days the company grew rapidly and was the first manufacturer to support and foster supermarket distribution as this new shopping phenomenon became established and grew.
Manufactured in Australia, San Remo has offices and distribution centres in all main capital cities throughout Australia and New Zealand, and exports to 35 countries throughout the world. San Remo’s manufacturing site in Adelaide combines the traditional Italian pasta making “know how” with the most modern technology. San Remo’s Durum wheat mill is one of the largest and most sophisticated in the Australian/South-East Asian region, and was specially designed for the processing of Durum wheat.
San Remo contracts growers to grow its top quality Durum wheat, thus guaranteeing control over the quality and specifications of the wheat. This results in pasta of the highest quality, and ensures high standards of integrity.
Today, San Remo has a wide range of pasta products and sauces and also offers a range of “La Pasta” pasta and sauce side dishes.
FAQ
What is San Remo Pasta Made From?
Our standard Pasta is made from Australian grown Durum Wheat. The wheat is milled into semolina, then mixed with water and extruded into the pasta shapes we know and love, like spaghetti or fettuccine. The pasta is then dried, this lower water activity gives it a naturally longer shelf life to be enjoyed.
All San Remo standard Pasta is produced at our facility in Windsor Gardens, South Australia.
What is San Remo Wholemeal Pasta Made From?
Our Wholemeal Pasta is made from Wholemeal Durum Wheat Semolina. However, it may contain traces of egg from shared equipment.
Where Can I find the Pasta ingredient Listing?
Each San Remo Pasta is clearly labelled with an ingredient listing on the back of the pack.
Why is my Pasta a different Colour?
Every effort is made during processing to monitor and maintain a consistent looking San Remo pasta product. The wheat our pasta is made from is a natural raw material, so will always be subject to some seasonal variation.
Due to drought conditions in many Australian wheat growing areas, the wheat harvested during this period has produced flour substantially darker than previous years.
Why does my gluten Free Box not have an inner plastic bag?
San Remo is committed to reducing our Carbon Footprint hence why we have removed the plastic inner bag from our Gluten Free packaging.
Please be assured that we do monitor the storage of all our packaging materials to ensure that they are clean, hygienic and suitable for food contact. There is no food poisoning risk associated with food being packaged in cardboard.

San Remo is proud to be the longstanding number one *Dry Pasta in Australia. Made from 100% Australian Durum wheat, San Remo prides itself on its high quality, premium pasta&nbsp;

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