Bellingen Pasta - Bellingen NSW
Handcrafted in the hills above Dorrigo
Bellingen Pasta is made by Leonid Pantani and Emanuele Cereda, two Italians working out of a small production kitchen in the rolling hills above Dorrigo — about an hour up the mountain from us. Between them they turn out fresh egg pasta, hand-rolled gnocchi, filled ravioli, small-batch sauces and a range of dried, bronze-extruded shapes, all made by hand.
Their semolina is Bellata Gold, milled from durum wheat grown in the Golden Durum Triangle near Tamworth — a pocket of NSW that produces some of the most sought-after semolina in the world. It's why their pasta comes out that deep gold rather than the pale beige of most supermarket dried pasta. Every extruded shape goes through traditional bronze dies rather than modern teflon, which leaves the surface rough and porous. In their words, it gives "a rougher texture that attracts your sauce rather than deflecting it." You notice it the first time you cook with it.
We stock it because it ticks every box we care about. It's local — an hour away, using wheat grown in the same state, 100% Australian made. It's small — two people, working by hand, at a scale where quality is still someone's personal responsibility. And it's simply very good, in a category where most of what's on offer is imported and interchangeable. Supporting a pasta maker in Dorrigo means the money you spend on a Tuesday night dinner stays on this mountain, and we're proud to have them on the list.
Bellingen Pasta · Dorrigo, NSW · Fresh. Local. Handcrafted.
Bellingen Pasta – Ravioli – Porcini Mushroom – 450g (Frozen)
Bellingen Pasta - Bellingen NSW
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 — durum wheat semolina, egg, water. Filling — mushroom, porcini mushroom, ricotta, parmesan, onion, garlic, herbs, salt, pepper.
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
Details $14.95 450g
Bellingen Pasta – Ravioli – Spinach Ricotta – 450g (Frozen)
Bellingen Pasta - Bellingen NSW
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 (to be verified): Pasta — durum wheat semolina, egg, water. Filling — ricotta, spinach, parmesan, salt, pepper, nutmeg.
Allergens: Contains gluten, egg and milk.
Cooking: Cook from frozen. Drop into a large pot of gently simmering salted water — don't let it boil hard, it can split the parcels. They're ready when they float, around 4–6 minutes.
Storage: Keep frozen.
Serves approx. 1-2
Details $14.95 450g
Bellingen Pasta – Chilli Tomato Fusilli – 400g
Bellingen Pasta - Bellingen NSW
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, tomato, chilli.
Allergens: Contains gluten.
Cooking: Cook in well-salted boiling water, testing from around 8 minutes.
Size: 400g · Serves approx. 4
Details $7.50 400g
Bellingen Pasta – Basil Spinach Fusilli – 400g
Bellingen Pasta - Bellingen NSW
A gentle green spiral with a soft herbal note running through it — basil and spinach worked into the dough itself, not dusted on afterwards. It's subtle enough to sit under anything, and pretty enough to make a simple dish look considered.
Best kept uncomplicated so the flavour comes through: good olive oil, garlic and chilli; a lemon and ricotta toss; blistered cherry tomatoes; or simply butter and parmesan. It also makes a striking pasta salad.
Handmade in Dorrigo by Leonid and Emanuele from Bellata Gold golden durum semolina grown near Tamworth, NSW, and extruded through traditional bronze dies for that rough, sauce-gripping finish.
Ingredients: Durum wheat semolina (Bellata Gold, Australian), water, spinach, basil.
Allergens: Contains gluten.
Cooking: Cook in well-salted boiling water, testing from around 8 minutes.
Size: 400g · Serves approx. 4
Details $7.50 400g
Bellingen Pasta – Paccheri – 400g (Large tube)
Bellingen Pasta - Bellingen NSW
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: Cook in plenty of well-salted boiling water, testing from around 10–12 minutes. Handle gently — they're delicate once cooked.
Size: 400g · Serves approx. 4
Details $5.75 400g
Bellingen Pasta – Fusilli – 400g
Bellingen Pasta - Bellingen NSW
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 well-salted water to a rolling boil. Cook to your liking, testing from around 8 minutes.
Size: 400g · Serves approx. 4
Details $5.75 400g