stablished in 1993, Pastabilities began with a handful of staff, heaps of enthusiasm and a vision–to create pasta made on a small commercial scale but with the home made quality that Sydney's fastidious chefs would accept.

With a lot of work and feedback from our restaurant customers, we developed a range of pasta that today extends to some 13 varieties of flat pasta in a range of cuts; 26 different ravioli and 3 types of gnocchi. Not to mention our 14 sauces.

The flat pasta makers are the first to start–around 3am every morning–rolling and cutting fresh pasta to order for delivery the same day. Next our ravioli makers start their day. The ravioli makers are kept company into the early evening by the sauce makers. We taste every batch of sauce produced, every ravioli filling. And yes. We're still eating our pasta for lunch.
Some people call it quality control!

Coffee breaks are spent discussing new ideas for our products, a sauce that someone read about, a classic combination of ingredients for a new ravioli.

Restaurants are constantly developing new ways to serve our pasta and retail customers are full of stories of their latest dinner party success and how they and their friends cook our pasta. It's the kind of feedback we value; that helps us keep our pasta the very best we are able to produce.

If you have any requests, suggestions or ideas, we'd love to hear them.