I first discovered Pasta Gialla on the Sustain Food website and have been hanging out to try it for weeks. Pasta Gialla is run by partners Emmanuelle and Dario. They are believers in the slow food movement and want to play a part in the renaissance of good food where colour, taste, texture and freshness drive the choices we make about the food we eat. Their fresh egg pasta is made with ingredients from their own vegetable patch and from local farms and markets in Northern New South Wales.
Browsing their website I instantly fell in love. I love their passion, that they see quality as flavour and value simplicity. They are a Small Town Chutney dream!
After Australia day we went camping for a few days at Byrill Creek, in Mebbin National Park just past Uki, in Northern New South Wales. This pocket of the world happens to be my favourite place. I love the landscape, the townships, the sugar cane, Mt Warning, the beaches and the strong community spirit. We find ourselves gravitating to this area whenever we have a bit of time off.
High on our agenda was the Blue Knob markets to visit Pasta Gialla. The markets are located at 719 Blue Knob Road at Blue Knob Hall, about 10km north-east of Nimbin and are open every Saturday from 9am til 1pm. These markets are fairly small but it is a genuine local farmers market with the majority of the goods and produce grown or prepared within 20 kilometres of the Market.
I had a chat to Dario, who told us he used to work as a chef, but the late hours was no way to live so he and his partner looked at starting their own business. He really wanted to make Gelati but they decided on pasta as this was not so seasonal (although Dario said he personally eats Gelati all year round).
- Osso buco ravioli – made with Coopers Shoot beef, which is slow cooked with organic tomatoes, carrots, red onion and herbs ($11- serves 2)
- Organic home-grown/dried tomatoes & ricotta cheese ($11- serves 2)
- Basil Pesto – made with home-grown sweet basil, Summerland extra-virgin olive oil, Boomerang Creek Farm certified organic garlic, macadamia & Italian Parmesan cheese ($6)
This pasta is top quality and we loved every mouthful!
Pasta Gialla is based in Tyalgum, Emmanuelle and Dario do the northern New South Wales market circuit each week but are also looking at finding wholesale opportunities.
You can find details of where to find them on the website and don’t miss the Blog which has gorgeous photos and stories.
If you come across Pasta Gialla, this is a model business to support. Be part of the renaissance of good food, vote for sustainable practices with your market dollars and you are also supporting so many other regional producers that provide the fresh ingredients.
I miss this pasta and the forests already and can’t wait for our next visit.