This is how eating pasta is supposed to feel
Our pasta
We make the only long-fermented pasta in Australia, grown from grain most of the country stopped choosing. Better food, the way it was always meant to be.. and pasta's just the beginning.
Feel the difference
Easy Digestion
Long fermentation breaks down gluten before it ever reaches your gut, so this pasta sits way lighter than what you're used to.
Slow Dried
Most pasta is blasted with high heat to dry fast, in the process destroying a lot of its nutritional value. We air-dry ours slowly over 20+ hours instead, so what fermentation unlocks stays intact.
More Nutrients
Up to double the protein and fibre of standard pasta, with higher levels of vitamins and minerals from the ancient and whole grains, so you have real nutrition in every bowl.
Less Bloating
FODMAPs are what causes bloating and gut discomfort for a lot of people. Our fermentation process reduces them by 90%.
The shapes on plates
Every groove catches sauce, so you get more of it in every mouthful – good hot, and just as good cold in a pasta salad.
Same pasta, shaped like an Aussie icon kids will actually eat. The shape's just there to get them to the table – the grain does the rest.
Ridged tubes built to hold a proper sauce – ragù, bake, anything with body. The shape's ordinary, what's in it isn't.
Nutty and hearty, and the highest-protein pasta in our range.
A bigger bag of the same great grains.
With pasta this good, you’ll want to eat it by the tractor load.
Creamy and subtle, made from Khorasan – a wheat so old it comes with its own legend about a smuggled Egyptian tomb kernel.
The Grain
Most Australian wheat is chosen for one reason: how fast it grows.
We didn't agree with that trade-off, so we chose our own grains, ancient and whole, picked for what they give you, not how cheap they are to farm. They’re certified sustainable and are never sprayed with synthetic pesticides or herbicides. From there, we stoneground them slowly, at a cool temperature, so the nutrition that fast milling strips away stays exactly where it belongs: in your pasta.
The Process
You already trust this – it's the same long fermentation that made sourdough bread worth switching to. We ferment for hours with a live culture, breaking down gluten and unlocking minerals the grain would otherwise keep locked away, then slow air-dry for 20+ hours instead of rushing it through heat, so none of it gets lost.
The Pasta
The result is pasta that's easier to digest, more nutritious, and tastes just like the pasta you're used to eating. FODMAPs reduced by 90%, more protein and fibre than anything else on the shelf. The only long-fermented dried pasta made in Australia. Cook it, eat it, feel better for it.
The family behind the pasta
Meet Tom and Claudia. Husband and wife, Mum and Dad. A baker who couldn't leave wheat alone, and a chef who made sure it was worth eating.
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"I spent a decade obsessing over flour before I thought about pasta. Soil, seed varieties, fermentation, all of it. What I couldn't get past was how broken the system had become: one wheat variety grown across most of the country, mills disappearing, farmers taking all the risk for none of the reward. I didn't set out to start a pasta brand. I set out to figure out why good grain was so hard to find. Pasta was the way I could put what I had learnt from baking into more people's hands."
"I’ve spent my whole career writing about food, cooking it, and eventually making it. What matters most isn’t how a dish looks, it’s what happens when people sit down and eat it together. I wanted to make sure that when you’re serving it to the people you love, it’s actually doing something for them, not just filling a plate. That’s the whole point of General Wholefoods, for me, good food, made properly, for the ordinary moments that matter more than we give them credit for. Pasta is just the beginning."
