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.
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