Raw Materials

Our pasta is manufactured from the following three natural raw products:
• Semolina: We use only highest quality semolina from the best agricultural areas in the world, to give the pasta an attractive golden yellow color and make it firm to the bite.
• Fresh drinking water: Constant controls ensure pure flavor.
• Free range eggs: Depending on the recipe, eggs (from free range hens) are added. The eggs are pasteurized before processing to protect them from germs.
• Swiss free range eggs: For our own traditional brands of egg-pasta we only use Swiss free range eggs.

Dosing and mixing

High-precision scales ensure exact dosing of the various ingredients. The semolina, water and, depending on the recipe, eggs are mixed slowly. When the dough has the right moisture content (ca. 32%), nut-sized lumps form. To prevent loss of the valuable nutrients in the raw products during processing, pasta experts monitor the process to ensure that the dough is kneaded gently. This preserves the protein structure so that the pasta remains firm during cooking. The entire process takes place in a vacuum to ensure that no air bubbles form in the dough, which would cause it to discolor. This is what gives premium quality pasta its clear, golden yellow color.

Shaping

This is where the pasta gets its shape. In technical jargon there are two different formats depending on the production method:
• Pressed formats – the dough is pressed through a mould
• Rolled formats – the dough is rolled out, cut and shaped

Drying

The drying process is crucial for the quality of pasta products. This process removes the water from the pasta that was added for the shaping process. Depending on the pasta variety, this process lasts from 5 to 10 hours. The dried pasta has a moisture content of 11-12%. Properly dried pasta has a smooth, slightly transparent golden yellow surface (no tears or discoloration) and can be stored for extended periods with no loss of quality.

Filling and packaging

The last step is to fill the pasta in the respective package. Depending on the type of package (e.g. bag, box or bulk packages), different machines are used. Electronically controlled scales provide for the correct net weight, down to the gram. Nimble hands then pack the filled bags in boxes, which are placed on pallets by robots and transported to the high-bay warehouse. In the warehouse, our pasta waits until it is time for dispatch.

The following additional functions accompany the entire production process to ensure the consistent high quality of our pasta:

Control

The production lines are controlled and monitored by computers. The control center is the hub of all processes. Despite the use of high-tech systems, the manufacture of pasta still requires a great deal of special knowledge and skill.

Quality controls

During production, our pasta experts regularly check the raw products and finished pasta for quality. In the lab, specialists analyze and sample the pasta from the ongoing production on a daily basis.
That ends our tour of Pasta Premium. Have you gotten an appetite for a plate of pasta? Our products are distinguished by their high content of valuable nutrients, their being manufactured according to original recipes and their typical firmness.

En Guete! - Enjoy your meal!

Welcome to the tour through our pasta production plant in Frauenfeld. We are happy to be able to guide you through our modern facilities and to show you how our products are made.

Production process step by step (Click on the images to open the PDFs)

 190108 Pasta Production 1E190108 Pasta Production 2E

 

Video about pasta production at Pasta Premium AG (87MB)

PP Produktion

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