MAFALDE

Durum wheat pasta with eggs.

The secret of excellent pasta is in the flour. In our production, we use the highest quality grains of durum wheat, grano duro. Durum or the so-called durum wheat is a variety of spring wheat that is a rich source of energy. It has a high protein content, which is extremely important for the production of high-quality pasta.
100% fresh eggs. We use daily fresh eggs in our production, while powdered eggs are used in industrial production facilities.
Klara Marić pasta is also special in that it has a particularly long and slow drying and dehydration process. Drying is a key stage of the process for producing high-quality pasta. In our facility, the pasta is dried for 18-24 hours.
As we are faithful to traditional, homemade and authentic pasta making, we finish the last production process just like that - traditionally. In our production, pasta is packed by hand. Unlike the industrial approach where it is packed by machine (e.g. Tagliatelle in the form of a nest), manual packaging is something else. Contact with human hands, for us, brings warmth and a complete feeling of a domestic product.