Durum wheat pasta with eggs

Durum wheat pasta with eggs

Durum wheat pasta is a top quality healthy product. It contains more proteins, useful carbohydrates and other nutrients. Once cooked, pasta with eggs added to the dough is more yellow, has a better taste, and is healthier and richer in nutrients. Egg pasta is made according to a reliable recipe from durum wheat flour and eggs, which guarantees an excellent taste, natural colour and aroma. The eggs contain a respective concentration of easily digested amino acids, fats – phospholipids, in particular lecithin, choline, vitamins and microelements. Lecithin regulates cholesterol levels in the blood. Choline is an important active substance essential for nerve cells. This pasta also contains B-group vitamins, which are necessary for the proper functioning of the digestive tract.

Nutrition facts 100 g
Energy value 1530 kJ / 358 kcal


Of which saturated fatty acids

1,9 g

0,5 g


Of which sugars

74,0 g

<0,3 g

Proteins 13,0 g
Salt 0,5 g*

* The salt content determined solely by naturally occurring sodium