SPOILS NA­TIVE PASTA

The Weekend Australian - Travel - - Indulgence -

A MOUTH­FUL of koala any­one? Tomato, spinach or plain?

That will def­i­nitely not be a koala steak with sauce, thank you very much, but a neat lit­tle morsel of cud­dle-shaped pasta.

Bel­lata Gold is a Tam­worth com­pany pro­duc­ing pasta (in­clud­ing lin­guines flavoured with hot chilli, gar­lic, basil and cel­ery, as well as lemon myr­tle, pars­ley and spinach) from grain grown in Bel­lata (be­tween Narrabri and Moree) in north­west NSW. This re­gion is called the Gold Du­rum Tri­an­gle and the grain is du­rum wheat, the stuff of Italy’s finest pas­tas.

Bel­lata Gold’s pasta is trace­able from the time the wheat is sown, har­vested, stored, milled, made into pasta, dried, pack­aged and served, the com­pany claims. It uses the tra­di­tional Ital­ian method of low- tem­per­a­ture dry­ing and the com­bi­na­tion has won the com­pany gold at Syd­ney’s Royal Easter Show.

Bel­lata al­ready makes kan­ga­rooshaped Bel­la­roos, and now, for the delec­ta­tion of kids and over­seas vis­i­tors, come Bel­lakoalas.

Bel­lata runs tours of its pro­duc­tion plant, Mon­days to Wed­nes­days, for $10 a head, which in­cludes a sam­ple pack of pasta. More: www.bel­latagold.com.au Ju­dith Elen

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