The Noodle

The way to the finished noodle.

Several times a week we receive our durum wheat semolina from speciaized mills (25 tons per delivery). From the external silos, the durum wheat semolina is transported via internal silos and scales to the individual production plants.

On average, 70,000 - 100,000 quality class A fresh eggs from German barn farming are processed per day. Their immediate processing guarantees absolute safety and quality.

The most precise dosing equipment is used to feed the raw materials - semolina, fresh eggs and water - into a large dough mixer according to a specific recipe. There the raw materials are mixed together and kneaded into a dough.

Die Nudel bekommt Form
Für Spätzle wird der Teig durch Lochbleche gedrückt und tropft anschließend in ein Kochbad.
Am Ende geht das fertige Produkt auf die Reise

The noodle takes shape

The smooth dough is now pressed under high pressure through special moulds, the so-called matrices, to form the most varied pasta shapes.

Flat pasta, such as ribbon noodles, is rolled out with huge rollers and then cut - just like homemade noodles.

For spätzle, the dough is pressed through perforated plates and then drops into a cooking bath. Here the spätzle are briefly pre-cooked and thus keep their shape.

Up to 10 hours drying time

The uniform and gentle drying of fresh product requires a high level of skill. It is important to remove the moisture evenly from the inside outwards; because if the product dries too quickly, it can crack and later disintegrate during cooking.

In long drying lines, the water content is reduced from over 30% to a maximum of 13%. Depending on the type of pasta and shape, this can take up to 10 hours at moderate temperatures.

The noodles are cooled on huge gently but continuously shaking belts, and temporarily stored for a short time

Our pasta is produced according to traditional methods on modern machines with fully automatic computer control. To ensure our high quality standard, continuous controls are carried out throughout the production process.

Afterwards, the pasta moves from the fully automatic bag filling machine into the shipping carton; customer-tailored packages in all sizes are available, from 500 g for retail sale up to 2.5 kg for catering and 10 kg for commercial kitchens.

500 g für den Einzelhandel bis zu 2,5 kg für die Gastronomie und 10 kg für Großküchen stehen zur Verfügung.

Finally, the finished product goes on its journey - after passing through more than 200 m of production equipment.

You can view our production steps here.

The 4 production steps to the finished noodle.