We grow wheat ourselves. At each stage, we control the purity, color, physical and chemical properties of the grain. This allows us to be confident in the stable quality of the raw material.

The grain is cleaned and ground in a special mill. We obtain semolina — a base for pasta that is better than flour:

• the coarser fraction retains the natural taste of wheat;
• gives the pasta a denser structure, so they do not overcook;
• the color turns out even, without “grayness”.

The groats are combined with artesian water. We do not add any colorants or additives — only natural ingredients. Thanks to this, the dough retains the correct moisture and elasticity.

The dough passes through dies (molds), which give it shape: from cones and spirals to vermicelli. The quality of the molding determines how well the pasta holds its structure after cooking.

Macaroni is dried at controlled temperatures. This allows them to retain their shape, color, and nutritional properties.

Each batch undergoes a final inspection. We ensure that the pasta does not stick together, does not overcook, and meets quality standards.