Just arrived is the delicious, authentic artisan pasta from The Tasmanian Pasta & Sauce Company. Hand-made in small batches by Matt Rao, a well-known Hobart chef and passionate Italian. This pasta, even though dried, tastes so fresh anyone would be forgiven for thinking it was just made in your very own kitchen. Being Tasmanian made with fantastic-looking packaging, this pasta is sure to be a great addition to any store.
A Little About The Man Behind The Machine.
Matt Rao, the creator of The Tasmanian Pasta and Sauce Company was born in Sicily but raised in Tasmania. Matt started his career in Rome, then Sydney and other parts of the east coast of Australia. Matt moved to Tasmania in 1999 and opened a restaurant on Bruny Island, called Rao’s On Bruny. After several years on Bruny, he purchased an import Italian food business with a mate, called Serra Rao Fine foods. From this, they made their retail outlet and restaurant called the Italian Pantry.
Matt and his partner had great success with dinners at the Italian Pantry receiving an award from the Italian government, Ospitalita’ Italiana for being the most authentic Italian food provider in the Asia/Oceania region and top 5 finalists in the world.
Through this Matt’s passion for pasta grew ever stronger. Over many years of travelling back to Italy to trade shows, Matt would often take part in pasta classes to learn from the masters of the craft. When Matt returned to Australia he had the chance to buy some old pasta machines from a Tasmanian/ Italian legend, he later found out it was the first type of this machine to be delivered to Australia and the Southern hemisphere in 1976. This old machine would only produce 4 kg per hour. Matt still uses this machine sometimes today but now has a newer machine that produces a bit more.
With over 30 years of experience cooking Italian cuisine and a lifetime of making pasta with his family, Matt can produce something that is dear to his heart and this shows with every mouthful.