Egg-cellent pasta innovation

Local farmer Paul Righetti with some of Honest Eggs Co's new fresh egg pasta and some of the open range chickens who lay the eggs at Muckleford. Photo: Eve Lamb

There’s an upbeat saying – ‘when life gives you lemons make lemonade.’
Now some local open range egg farmers have taken a different twist on that maxim – ‘when life gives you odd-shaped eggs make egg pasta!’ – to create a valuable new sideline.
After 12 months of trialling, the Honest Eggs Co has just launched its fresh egg pasta on the market with excellent results.
Honest Eggs Co runs its open range hens – less than 30 hens per hectare – at Muckleford just out of Castlemaine and, from its grading and packing base in Daylesford, distributes its eggs widely in regional and metro Victoria.
“We’d been looking for another way to use the eggs that were too big or too small, to value-add,” says local fourth generation farmer and Honest Eggs co-founder Paul Righetti who co-founded Honest Eggs Co together with his wife Jacqui and fellow local farmers Ian and Kim Garsed back in 2014. Full story in Castlemaine  Mail, Friday, August 28, 2020.

Eve Lamb
Journalist and photographer Eve Lamb has a Bachelor of Arts (Journalism) degree from Deakin University and a Master of Arts (Professional Writing) from Deakin University. She has worked for many regional newspapers including the Hamilton Spectator and the Warrnambool Standard, and has also worked for metro daily, The Hobart Mercury, and The Sunday Tasmanian. Eve has also contributed to various magazines including Australian Cyclist.