Pasta can be divided into various categories based on the recipe.
Pasta without eggs - (Napoli) or semolina pasta
Made of semolina and water, this pasta is used especially in traditional Italian cuisine. The semolina used for Napoli pasta is crucial to the quality. Pasta Premium uses only premium quality semolina from the best agricultural areas for all of its pasta. This is what ensures that your pasta will be «al dente»!
Swiss pasta is traditionally egg pasta. This Napoli pasta recipe was refined by the Swiss by adding eggs. According to Swiss law, pasta can be termed "egg pasta" if it contains at least 3 eggs (13.5%) per 1 kg of semolina. Pasta Premium manufactures its egg pasta from premium quality semolina, fresh drinking water and exclusively free range eggs. Compared to Napoli pasta, egg pasta is more delicate to the bite and has a more intensive flavor. The eggs not only intensify the inherent flavor of pasta, but can also affect the flavor of other ingredients. For example, creamy sauces have a finer and more intensive flavor. Egg pasta is ideal as a side dish and also as a basis for traditional Swiss cuisine.