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It brings a unique blend of taste, quality and tradition. Addition of fresh eggs is a guarantee of its exceptionality. Huge emphasis on the selection of ingredients together with fresh eggs guarantee its unique appearance, shape and taste.
Ingredients:
Wheat semi-coarse pasta flour, liquid pasteurised egg mixture from fresh eggs, potable water.
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8 egg soft wheat pasta
It brings a unique blend of taste, quality and tradition. Addition of fresh eggs is a guarantee of its exceptionality. Huge emphasis on the selection of ingredients together with fresh eggs guarantee its unique appearance, shape and taste.
Ingredients:
Wheat semi-coarse pasta flour, liquid pasteurised egg mixture from fresh eggs, potable water.
No products were found.
Graham egg free pasta
It is whole grain pasta with so called hard wheat semolina with a higher level of scouring. It is without eggs, made thanks to the most progressive production technology at high temperature. It contains a higher proportion of group B vitamins and fibre. It is supposed to have a positive effect on the prevention of digestion and cardio-vascular diseases.
Ingredients: Wheat Graham pasta flour CESSI, potable water.
No products were found.
Wholegrain egg free pasta
Its main ingredient is wholegrain flour thanks to which it reaches a higher proportion of fibre. High quality eggless pasta made with the most progressive production technology at high temperature. It does not contain cholesterol and has a positive effect on digestion problems.
Ingredients: Wheat wholegrain flour, special medium CESSI, potable water.
No products were found.
Durum egg free pasta
Made of special pasta flour, so called semolina without the addition of egg made with the most progressive production technology at high temperature. Thanks to this, a high quality of pasta is guaranteed, the pasta will not get overcooked, sticky and it keeps its shape. It does not contain cholesterol, it belongs to modern healthy food.
Ingredients: Wheat semolina pasta flour CESSI, potable water.
No products were found.