Lello 手工意面 意大利面

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Small batch, bronze die extruded and made from Australian durum wheat — Lello Artisan Pasta Spaghetti. 400g.

Australian durum wheat semolina | Small batch artisan production | Bronze die extruded | The spaghetti that holds sauce the way spaghetti should

Why Lello Artisan Spaghetti

• Lello — Australian artisan pasta made in small batches from Australian durum wheat semolina
• Bronze die extruded — the traditional method that creates a rough, porous surface for superior sauce adhesion
• Small batch production — quality and consistency over volume
• Australian durum wheat semolina — high-protein wheat grown in Australia, the right wheat for pasta
• Spaghetti — the world’s most iconic pasta shape, done properly
• 400g — the artisan format, sized for quality not quantity

My Meat Man

This is the spaghetti for people who care about what they are eating.

Spaghetti is the most recognisable pasta shape in the world — and the most abused. Most supermarket spaghetti is made by Teflon die extrusion, dried quickly at high temperature and made from wheat that prioritises yield over flavour. The result is a pasta that is technically spaghetti but tastes of very little and holds sauce poorly.

Lello does it differently. Small batches, Australian durum wheat semolina, bronze die extrusion. The bronze die creates a rough, porous surface on every strand — the surface that sauce clings to, that absorbs the cooking water, that makes the pasta and the sauce taste like one dish rather than two separate things on a plate.

At 400g, this is the artisan format — sized for a household that cooks with intention rather than in bulk. At HKD 49, it is the most impactful upgrade you can make to your pasta nights.

The spaghetti for people who care about what they are eating.

Lello vs Liguori — two great spaghettis, two different stories

• Lello — Australian artisan, small batch, 400g. The local producer making pasta the traditional way with Australian wheat.
• Liguori — Italian, from Gragnano (PGI), 500g. The historic Neapolitan pasta maker with centuries of tradition.

Both are bronze die extruded. Both are made from durum wheat semolina. Both are genuinely premium. The choice is between Australian artisan provenance and Italian Gragnano heritage.

Why bronze die matters

• bronze die — creates a rough, porous, matte surface that sauce clings to
• Teflon die (supermarket pasta) — creates a smooth, shiny surface that sauce slides off
• the difference is visible — bronze die pasta is matte, Teflon pasta is shiny
• the difference is tasteable — the sauce becomes part of the pasta, not just a topping

How to Cook

• Bring a large pot of water to a rolling boil — use at least 4 litres
• Salt the water generously — it should taste like the sea
• Add the spaghetti and cook until al dente — taste 2 minutes before the suggested time
• Reserve a cup of pasta cooking water before draining — essential for finishing the sauce
• Finish in the pan with the sauce — never rinse

Pro Tips

• Salt the water generously — under-salted water produces flat-tasting pasta regardless of the sauce
• Always finish the pasta in the pan with the sauce — the pasta absorbs the sauce and the dish comes together
• Reserve pasta water — the starchy cooking water emulsifies the sauce and makes it cling
• Cook to al dente — the pasta continues cooking in the pan with the sauce
• Do not rinse after draining — rinsing removes the starch that helps sauce adhere
• For carbonara: remove the pan from heat before adding the egg mixture — the residual heat is enough

Best Sauces for Spaghetti

• aglio e olio — garlic, olive oil, chilli and parsley. The sauce that shows what bronze die pasta can do.
• carbonara — egg, guanciale, pecorino and black pepper. The Roman classic.
• pomodoro — simple tomato sauce, basil and parmesan. The test of a great pasta.
• vongole — clams, white wine, garlic and parsley
• puttanesca — olives, capers, anchovies and tomato
• cacio e pepe — pecorino, parmesan and black pepper
• prawns with cherry tomatoes, olive oil and fresh chilli

Serving Suggestions

• spaghetti aglio e olio with garlic, olive oil, chilli and fresh parsley — the dish that proves bronze die pasta needs no hiding
• spaghetti carbonara with guanciale, egg yolk, pecorino and cracked black pepper
• spaghetti pomodoro with San Marzano tomatoes, basil and parmesan
• spaghetti alle vongole with clams, white wine, garlic and parsley
• spaghetti with prawns, cherry tomatoes, olive oil and fresh chilli
• spaghetti cacio e pepe with pecorino, parmesan and freshly cracked black pepper
• spaghetti puttanesca with olives, capers, anchovies and cherry tomatoes

Why this is a smart buy

At HKD 49 for 400g of small batch artisan spaghetti from Lello, this is exceptional value for a genuinely premium pasta made with Australian durum wheat and traditional bronze die extrusion.

• Lello artisan quality — small batch, Australian durum wheat semolina
• bronze die extruded — the rough surface that makes sauce cling
• Australian provenance — supporting a local artisan pasta maker doing things the right way

Ideal for pasta lovers, home cooks who care about quality and anyone who wants their spaghetti to taste like it was made with intention.

You may also like:

• Lello Artisan Pasta Casarecce 500g — the twisted scroll shape for chunky ragù and seafood
• Liguori Spaghetti 500g — from Gragnano, the Italian PGI spaghetti with centuries of tradition

Delivery & Storage

Delivery

• Fast delivery across Hong Kong

Storage

• Store in a cool, dry place
• Keep sealed after opening

Frequently Asked Questions

What is bronze die pasta?
Bronze die pasta is extruded through a bronze die rather than a Teflon die. The bronze creates a rough, porous surface that sauce clings to — the difference between pasta in sauce and pasta with sauce. It is the traditional Italian method and produces a noticeably superior result.

Why Australian durum wheat?
Durum wheat semolina is the correct wheat for pasta — high in protein, which gives pasta its structure, its bite and its ability to cook to a proper al dente. Australian durum wheat is among the world’s finest.

How is this different from the Liguori Spaghetti?
Lello is Australian artisan — small batch, local provenance, 400g. Liguori is Italian, from Gragnano (PGI), 500g. Both are bronze die extruded and made from durum wheat semolina. The choice is between Australian artisan and Italian Gragnano heritage.

Why 400g and not 500g?
Lello produces in small batches — the 400g format reflects the artisan scale of production. It is sized for a household that cooks with intention.

Final Word

Lello Artisan Pasta Spaghetti is the spaghetti made with intention.

Small batch, bronze die extruded, Australian durum wheat — the spaghetti that holds sauce, cooks to a proper al dente and tastes genuinely of wheat.

Australian artisan. Bronze die. The spaghetti made with intention.