Description Sauce-Loving, Ridged, Satisfying In Italian, Pipette translates to “little pipes”, a short, rounded pasta shape with ridges built to catch sauce in every curve and crevice. Made exclusively for Saturday Night Pasta from Australian-grown durum wheat semolina sourced from the “Golden Triangle” area of NSW, this pasta is bronze-extruded and gently air-dried at low temperature for 48 hours to preserve flavour, texture, and digestibility. Produced in Adelaide by pasta specialists who’ve been making pasta since 1980 using traditional methods, Pipette is best served with bold sauces like Dirty Martini or Red, Red Wine , anything rich and punchy that deserves to be held onto.
