How our pasta is made?
Our pasta is manufactured from the following three natural raw products:
Semolina (Triticum durum)
We use only highest quality semolina from the best agricultural areas in the world, to give the pasta an attractive golden yellow color and make it firm to the bite. Durum wheat needs a very warm climate and high-nutrient soil to grow. It grows best in agricultural areas with a continental climate, i.e. with short and hot summers, such as in parts of North America (USA and Canada) or the former Soviet Union. Durum wheat makes up only about 10% of the world's total wheat production.
Eggs not only enhance the flavor of pasta, but also give it its golden yellow color and improve the cooking properties due to the higher protein content. They also enhance the nutritional value of pasta. Too much egg, however, can give the pasta a bitter flavor. Pasta Premium shows consideration for species-appropriate livestock management and uses only free range eggs. When selecting the raw materials, not only the protein and water content, but also the germ counts have to be checked. To protect the eggs from germs, they are pasteurized before processing.
The quality of the water is crucial for the end quality of pasta products. Although the quantity of water added to the pasta dough evaporates during drying, the minerals are retained in the pasta.
Various natural ingredients are added to the pasta dough, such as spinach or tomatoes. The addition of artificial coloring is not allowed.