Production Packaging Storing

  • Why is durum wheat used in the production of pasta?

    The Turkish laws oblige the production of pasta to be done from semolina made of durum wheat. Pasta produced of semolina has a high quality as it contains a high amount of protein (gluten and glutenin).

  • What is the difference between the Soft Wheat (for bread) and Durum Wheat (for pasta)?

    Durum wheat and soft wheat are in fact two different products. Grounding of durum wheat results in semolina and grounding of soft wheat results in flour. Durum wheat has a higher pigment material, which gives the pasta it’s amber yellow colour, and is rich in protein.

  • What does the colour of pasta depend on?

    The colour of pasta depends on colour pigments (they can vary between yellow and red) of the wheat. We can resemble this to the lightness or darkness of the yolk. No colouring is used in the production of pasta.

  • What is the difference between the traditional and fresh pasta?

    Traditional pasta is dried under high temperatures and can be stored for a long period of time. Fresh pasta is sold without drying and can be kept in the fridge for only a short time.

What is the difference between the egg pasta and plain pasta?

Plain pasta is produced of durum wheat semolina and water. At the production of egg pasta also eggs are added to the dough during the process of production. Egg pasta in comparison to plain pasta is richer, especially in protein.

How many varieties of traditional pasta are there?

Today pasta is produced in hundreds of shapes, colours and sizes. Yet, it can be divided into three general types of;

  • Long cut Pasta
  • Short cut pasta
  • Vermicelli (for soup).
  • We can divide pasta into five groups according to its content as;
  • Plain pasta
  • Whole Wheat pasta
  • Enriched pasta (with egg, spinach, tomato etc.)
  • Pasta with Vitamin
  • Enriched pasta (with max. vitamin plus extra protein)