Ingredients and mixes

We use different flours in our pasta, depending on how we process the mix. Long, ribbon pasta is made with a mix of two S. Island wheat flours. Because it is processed gently, the pasta has a real 'home-made' taste and texture. The pasta shapes need a bit of Australian hard wheat semolina flour to withstand the production process and so the pasta is more robust and a bit chewier. 

All our egg pasta is made mixed with fresh free range eggs. 

How we make pasta

We have two methods of making pasta. The ribbon pasta is mixed in a big hopper, rolled out between stainless steel rollers, then cut into ribbons. The mix stays cool and makes delicate 'home style' pasta. Pasta shapes are different. The mix is pushed out through a bronze die by a heavy screw. This pressure heats the mix a little and changes the texture of the finished pasta. Using traditional bronze dies means that the surface of the pasta is just a little rough and so sauce sticks to it really well. 

Storing fresh pasta

Because we use fresh free range eggs in most of our pasta, keep it in the fridge until you are ready to cook it. It will keep best in a sealed container so that it stays moist. Cook the pasta within 4-5 days: Even if it dries out a little, it will still cook perfectly.

Ravioli is a bit different and the fresh fillings mean it needs to be eaten within two days. If you want to store the pasta for longer, it will freeze well. Putting the pasta in a sealed box will stop it getting bashed about.

Gluten free flours

We started our gluten free experiments with lots of different flours, but decided that chickpea gave us the best texture and flavour. Chickpea is lower in carbohydrates and calories than wheat flour, but higher in protein and fibre. Check individual products for nutrition information.

We haven't stopped experimenting  - we have green pea flour, soya bean flour, even banana flour to try out, as well as more traditional buckwheat and lentil and bean flour.

Cooking fresh pasta

Fresh pasta cooks very fast -  and the fresher it is, the quicker it cooks. Use a big pan and bring the water to a rolling boil before adding plenty of salt. Add the pasta and get the water boiling again as quickly as you can. Stir gently to make sure the pasta is cooking evenly. Fish a bit out to test before the recommended cooking time - overcooked pasta is nasty! It should still have a bit of 'bite'.  Ravioli needs gentler treatment - just simmer to protect the filling. 

Vegan mixes

It's pretty straightforward to make vegan pasta - the quickest way is to replace the fresh egg with water. However, we were looking for an egg replacement that would give us a better texture, but without affecting the flavour. After lots of trial and error, we have settled on aquafaba - literally 'bean water'. We make this ourselves by cooking (and eating) a lot of chickpeas.  Sometimes we are lucky enough to get supplies from local cafes who would otherwise just throw the water away.

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03 445 2017

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