Story: Food and beverage manufacturing

Pasta making (1st of 3)

Pasta making

Manufacture of the Diamond brand of pasta began in Tīmaru on a small scale in the 1930s, but apart from macaroni and tinned spaghetti, New Zealanders ate little pasta until the 1980s – the staple carbohydrates for decades were bread, potatoes and rice. Manufacture of fresh pasta became common in the 1990s. Founder of Wellington company Pasta Fresca, Dan Tait-Jamieson holds a packet of fresh pasta at his Miramar factory in 1996.

Using this item

Alexander Turnbull Library, Dominion Post Collection (PAColl-7327)
Reference: EP/1996/1398/19
Photograph by Melanie Burford

Permission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.

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How to cite this page:

Sarah Wilcox, 'Food and beverage manufacturing - Changing technology and tastes', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/photograph/22920/pasta-making (accessed 23 July 2019)

Story by Sarah Wilcox, published 11 Mar 2010