TAGLIATELLE WITH CUTTLEFISH INK

Pasta from durum wheat with eggs and cuttlefish black.

The secret of superior 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.
Klara Marić pasta is not printed through molds as in other production facilities. All our pasta is rolled, so we remain faithful to traditional, homemade and authentic pasta making.
We are the only producer in Croatia, along with only a few others in Italy, that produces pasta using 'matasse' - which is the highest quality, but also the most difficult method of production.
In our production, we use 100% fresh eggs daily.
We pay special attention to each stage in the production process. 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.
Manual packaging of pasta. 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.