Quality and tradition

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A family company with 20 years of tradition

40 types of different types of pasta

Our pastas are characterized by an outstanding and delicate taste, they are a perfect addition to soups, sauces and salads.

1. Flour

Wheat flour for egg dough is the main ingredient of pasta dough. It is a source of carbohydrates and ensures the elasticity of the dough.

2. Eggs

Eggs are the second key ingredient in pasta dough. They give it flavor, colors and structure. Chicken or quail eggs are usually used.

3. Salt

Salt is added to the dough to enhance flavor and help bind the gluten in the flour. Usually a small amount of salt is enough.

4. Water

Water is used to combine the remaining ingredients and create a dough consistency. The amount of water may vary depending on the type of flour and eggs, but usually a small amount is enough.