Classic Grains Spirals

Every groove is built to hold sauce — the more twists, the more it clings, so nothing pools at the bottom of the bowl. Good hot with a proper ragù, just as good cold the next day in a pasta salad.

Made from stoneground durum wheat and long-fermented before it's slow air-dried, so it holds its bite without going gluggy, and carries more protein and fibre than the spirals you grew up on. Milled, mixed, and made right here in Brookvale on Sydney's Northern Beaches — not shipped in from an import warehouse, not made interstate. You could watch it being made and eat it the same week.

Taste & texture

• Nutty, slightly toasted wheat flavour from the long fermentation — more character than standard durum pasta
• Firm, springy bite that holds up well past al dente
• Ridges hold onto oil-based and chunky sauces especially well (pesto, ragù, roasted veg)
• Cooks up with a light golden colour rather than stark white, from the wholegrain content
• Sits lighter — the fermentation breaks down gluten before it hits your gut