To maintain the highest standards of hygiene and quality, we use state-of-the-art extruder machines for our pasta production. These machines are equipped with the latest technology, ensuring that the pasta remains clean and safe for consumption.
The extruder machines also give our pasta a natural, rough, and porous appearance, which helps the pasta to retain any seasoning or sauce added to it.

Slow Drying Process

To preserve the natural flavors, aromas, color and to enhance the nutritional properties of our pasta, we have chosen a slow drying process.
Our pasta is dried for 12-15 hours, which helps to maintain the integrity of the raw materials and ensures superior quality pasta.
This slow drying process is essential for preserving the nutritional properties of the pasta and delivering a product that is both healthy and delicious.

Flour Selection

We carefully select the finest wheat semolina flour. We use 100% semolina because of its superior flavor and quality of proteins, which help to create a pasta that is al dente, tenacious, and elastic - a truly unique product.
This is one of the many qualities that set our pasta apart from others in the market.

We ensure that the water we use for our pasta is of the highest quality by testing and
approving it under the LAB of NABL. Additionally,

we knead the dough using cold water at a temperature below 20°C.