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

Simply 100% semolina, or high-quality flour made from special hard wheat (triticum durum), guarantees that pasta from this highest-quality flour does not disintegrate, even if cooking times are exceeded, and that it will not stick together after cooling.

100% SEMOLINA

Made from hard durum wheat



BRANDS

Learn more about our brands
 

WHOLE GRAIN

Made of 100% whole wheat flour

BRANDS

Learn more about our brands
 

TRICOLOUR

Made from hard durum wheat semolina with added dried spinach and tomatoes.

BRANDS

Learn more about our brands
 

2 MINUTE

Made from hard durum wheat semolina with a shorter cooking time

BRANDS

Learn more about our brands

Pasta made from soft wheat

EGG

Made from soft wheat with added eggs


BRANDS

Learn more about our brands
 

EGG-FREE

Made from soft wheat


BRANDS

Learn more about our brands
 

ROLLED

Made from soft wheat with added eggs


BRANDS

Learn more about our brands

Whole-grain pasta

We make our whole-grain pasta from 100% wholegrain flour, which contains natural nutrients, made by milling the entire wheat grain of the triticum durum species. The main benefit of wholegrain pasta is its high fibre content.

Gluten-free pasta

A unique recipe – a mixture of rice and corn flour with added quinoa flour

flour

Zatka's mill underwent extensive reconstruction and has installed state-of-the-art equipment by renowned German-Swiss company, Bühler. 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.