Made by hand by Leonid and Emanuele in a small kitchen in the hills above Dorrigo — just up the mountain from us. Australian-grown golden durum semolina from the Bellata Gold mill in Tamworth, pushed through traditional bronze dies the slow way. That rough surface is what makes the sauce cling instead of slide!
Two local legends, working by hand, the traditional way. Exactly the kind of crew Bello Food Box set out to support ❤️
Made with over 90% local ingredients. Porcini bring a savoury depth that no other mushroom quite manages — earthy, almost meaty, with a long finish. Folded into handmade pasta sheets by Leonid and Emanuele in their Dorrigo kitchen and frozen fresh, this is the ravioli for a cold night on the mountain. Keep the sauce restrained and let the filling speak: brown butter with sage and a shower of parmesan is the traditional answer and still the best one. A little cream and thyme works, as does a splash of pasta water, good olive oil and cracked pepper. Ten minutes, start to finish. Handmade in small batches in the hills above Dorrigo, using Australian-grown Bellata Gold durum semolina. Ingredients: Pasta — semolina durum wheat, pasteurised eggs, porcini mushroom, mushrooms, parmesan, milk, butter, salt, pepper, nutmeg. Allergens: Contains gluten, egg and milk. Cooking: Cook from frozen in gently simmering salted water — avoid a hard boil. Ready when they float, around 4–6 minutes. Storage: Keep frozen. Serves approx. 1-2
Made with over 90% local ingredients. The classic, and the one people buy twice. Soft ricotta and spinach folded into handmade pasta sheets by Leonid and Emanuele in their Dorrigo kitchen, then frozen at their best so nothing is lost between them and you. Because the filling is delicate, it doesn’t want much: brown butter with sage and a little lemon; a light tomato and basil sugo; or simply a splash of the pasta water, good olive oil and parmesan. Ten minutes from freezer to table, which is what makes this a genuinely useful thing to keep on hand. Made in small batches by a two-person operation an hour up the mountain, using the same Australian-grown Bellata Gold semolina that goes into their dried range. Ingredients: Pasta — semolina durum wheat, pasteurised eggs, spinach, ricotta, parmesan, salt, pepper, nutmeg. Allergens: Contains gluten, egg and milk. Cooking: Cook in boiling water from frozen for 4 minutes. Avoid a hard boil. Then toss into a pan with your favourite pasta sauce to fully savour the taste of Italy. Storage: Keep frozen. Serves approx. 1-2
A deep terracotta spiral with tomato through the dough and a low, warming hum of chilli behind it. Not a hot pasta — more a background warmth that builds across the bowl and makes a simple sauce taste like you did more work than you did. Beautiful with almost nothing on it: garlic, olive oil and parsley; a scatter of pangrattato; anchovy and lemon; or good tuna and olives. It also does a lot of heavy lifting in a pasta salad where you want a bit of interest without a heavy dressing. Handmade in the hills above Dorrigo by Leonid and Emanuele using Bellata Gold golden durum semolina from the Golden Durum Triangle near Tamworth, NSW, extruded through traditional bronze dies for a rough surface that holds sauce. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water, chilli powder. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 8-10 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4
Paccheri are the generous ones — wide, smooth tubes from the Campania tradition, about the width of your thumb. They collapse slightly as they cook, which is the whole point: they fold around chunky, slow-cooked sauces and trap them inside. Give them a rich beef or lamb ragù, a pork and fennel sausage sugo, or bake them upright in a dish with tomato and mozzarella and let the tops catch. Made by hand in Dorrigo by Leonid and Emanuele using Bellata Gold golden durum semolina, grown in the Golden Durum Triangle near Tamworth, NSW. Extruded through traditional bronze dies, which leave the surface rough and porous so sauce grips rather than slides. A shape most people haven’t cooked with, and one they tend to come back for. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 8-10 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4
Like mama makes – but maybe even better! This is the real deal, using real locally sourced ingredients. Bellingen Pasta sauces are made in small batches in Dorrigo. Ingredients: Organic whole peeled tomatoes, garlic, chilli, basil, extra virgin olive oil, salt.
Fusilli — the “short spiral” — is the shape that earns its place in the pantry. Those tight twists trap sauce, catch peas and bacon, and hold a dressing beautifully once cooled, which makes this equally at home in a Friday-night ragù or a Sunday pasta salad. Leonid and Emanuele make it by hand in their production kitchen in the hills above Dorrigo, using golden durum semolina milled by Bellata Gold from wheat grown in the Golden Durum Triangle near Tamworth — a pocket of NSW whose consistent growing conditions produce semolina sought after around the world. It’s the reason their pasta comes out that deep golden colour. Every batch is extruded through traditional bronze dies rather than modern teflon. Bronze is slower and wears faster, but it leaves the pasta with a slightly rough, chalky surface that attracts sauce rather than deflecting it. You can see it in the finished dish — the sauce clings instead of pooling at the bottom of the bowl. 100% Australian made, from a two-person operation an hour up the mountain from us. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 7-9 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4
