Pasta Production

With our Italian production machines, we are able to produce up to 35 tons of pasta every week. To achieve a consistent quality, the machines have to be readjusted for each product. The dough for our pasta is prepared fresh every day, kneaded, rolled out and filled. As a final step the pasta is pasteurized, which is necessary to ensure a longer storage life.

Rolling Process

We exclusively use traditional cold rolling. Compared with the extrusion process, which requires significantly less time, there are several advantages. The dough is carefully pressed through rolls, which keeps the mechanical stress at a minimum and doesn't require the dough to be heated. This leads to higher nutrient contents as well as better cooking stability and texture of the pasta.


Homemade pasta, eaten right away surely tastes best. To achieve a longer shelf life, our products are pasteurized. That means, in order to reduce microbes to a minimum, our pasta is heated for a short period of time. The great taste and most of the nutrients are being preserved. In contrast, semi-fresh pasta is sterilized and therefore has not to be refrigerated, but the taste is significantly diminished.

When stored refrigerated, the pasteurization guarantees the products to have a shelf life of 60 - 120 days.

Egg-free Production

Our customers appreciate the fact that we do not use eggs in our production. If you have to avoid eggs or simply do not want to eat them, you are able to enjoy our products without hesitation.

Due to the cold rolling process and the use of high-quality durum wheat semolina, our dough keeps its quality even without eggs. However, egg-free pasta has a paler look than egg-based pasta. That is why we use turmeric to create a more appealing color without changing the taste.

Gluten-free Pasta

With our gluten-free pasta made from corn flour and potatoes people who avoid gluten or want to reduce their gluten consumption can enjoy our pasta as well.