Europasta SE offers its customers an extensive portfolio of pasta in a variety of shapes, made from various ingredients using several technological procedures. Pasta is generally divided into long, short and minute pasta. Pasta is offered in the following versions:

Semolina pasta

Only 100% semolina, i.e., high-quality durum wheat (triticum durum) flour, guarantees that pasta made of this top-quality flour will not become overcooked or sticky even if exceeding the boiling time or upon cooling.

There is a broad range of types and shapes to choose from. For more information on product lines go to www.adriana.cz.

Pasta made from soft wheat

EGG

Made from soft wheat with added eggs


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EGG-FREE

Made from soft wheat


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ROLLED

Made from soft wheat with added eggs


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flour

Zatka's mill underwent extensive reconstruction and has installed state-of-the-art equipment by renowned German-Swiss company, B├╝hler. The new technology was co-financed by the company, the EU, and Czech state budget. The mill has a capacity of 180 tons of wheat flour per day. The rye mill, with equipment by Prokop, can mill up to 90 tons of flour a day.

fine semolina

A special machine called a rotofluid is used to make fine, dehydrated semolina, which is dehydrated to the desired moisture content under closely monitored conditions.

Nutritional values

In terms of nutritional value, doctors recommend pasta due to its low glycaemic index, or the relatively long time over which it is capable of supplying energy to the body. This is why pasta meals are popular with athletes and should form the basis of daily nutrition for other groups of people.