Saturday Night Pasta Dried Pipette Pasta - 375g

Sauce-Loving, Ridged, Satisfying

In Italian, Pipette translates to “little pipes”, a short, rounded pasta shape with ridges built to catch sauce in every curve and crevice.

Made exclusively for Saturday Night Pasta from Australian-grown durum wheat semolina sourced from the "Golden Triangle" area of NSW, this pasta is bronze-extruded and gently air-dried at low temperature for 48 hours to preserve flavour, texture, and digestibility.

Produced in Adelaide by pasta specialists who’ve been making pasta since 1980 using traditional methods, Pipette is best served with bold sauces like Dirty Martini or Red, Red Wine, anything rich and punchy that deserves to be held onto.

Once open, keep me in an airtight container in the pantry.

Saturday Night Pasta started as a way to slow down at the end of the week, pour a glass of wine, cook a bowl of pasta, and take a breath. 

Created by food writer Elizabeth Hewson, it’s since become a beloved Australian brand built on comfort, connection, and cooking with care.

Her sauces are thoughtfully made using quality Australian ingredients, with no preservatives or shortcuts. 

They’re full of soul, flavour, and designed to turn a pantry staple into something special.

Now at Vic’s, because great pasta deserves great company.

Find out more here.

Bring a large saucepan of water to a lively boil and season as salty as the sea. Add pasta and cook until al dente, 10-12 minutes. 

Check out more serving suggestions and recipe ideas

375g feeds 3 - 4 people.

Contains Wheat, Gluten.

No added preservatives, colours or flavours.