About Pasta > Pasta manufacturing process

MISKO pasta is made of pure and natural ingredients: semolina and water. Semolina comes from the milling of wheat grains to mills. The production process of pasta is as follows:

First you knead semolina with water in large containers called mixers. The yeast is then pressed through the holes fit molds (forms) and get the desired shape (spaghetti, risoni, tubetti etc.). Then the pasta is placed in firm chambers in which heated air is blown and is dried. Drying is done to keep the pasta for a long time outside the refrigerator, keeping quality and nutritional value. Afterwards they are cooled to reach room temperature, to be packaged. Finally, packed in cellophane and then placed in crates and pallets, are available to consumption.

Pasta with eggs is made of semolina, water and eggs. The manufacturing process is the same like pasta of semolina. The materials used are of excellent quality and always verified by MISKO. The egg used is tested to rigorous standards and high quality certificates. In chylopittes from Metsovo liquid milk and not powder milk, is added.