Twenty years ago, a young chef, Rob Wood arrived in Launceston, Tasmania and finding there were no pasta machines available, he imported two from Italy. It was the start of an amazing business.

He established his business in the smallest of premises: his unit had been intended for a lift shaft that never got built. It was space enough for a fridge and microwave, and with a serving window at the front became an outlet for the dishes he was preparing at home.

Soon the business outgrew the premises and he opened up a full sized shop across the way – but kept the original place going. Both thrived and a third outlet was added – all this in a town of only 65,000 people, which demonstrates just how popular this food is.

Eventually Rob realised he couldn’t keep his great food just for the people of Launceston and he agreed to franchise more people to take Pasta Resistance to places where there was none.