In Istria, tagliatelle is considered almost a home-made recipe, and our production follows the real, home-made method. We are the only manufacturer in Croatia that produces tagliatelle on "matasse". We use the highest quality durum wheat grains and fresh pasteurized eggs, and they are made by rolling the dough - which is the highest quality, but also the most difficult method of production. As a result, the pasta gains airiness and is ultimately better and more similar to handmade. The drying process is long and slow for 18-20 hours, so that the ingredients used retain their nutritional properties. This is precisely why the texture of the tagliatella is rough and rough, as it should be, in order to absorb the sauce with which it is served as much as possible.In Istria, tagliatelle is considered almost a home-made recipe, and our production follows the real, home-made method. We are the only manufacturer in Croatia that produces tagliatelle on "matasse". We use the highest quality durum wheat grains and fresh pasteurized eggs, and they are made by rolling the dough - which is the highest quality, but also the most difficult method of production. As a result, the pasta gains airiness and is ultimately better and more similar to handmade. The drying process is long and slow for 18-20 hours, so that the ingredients used retain their nutritional properties. This is precisely why the texture of the tagliatella is rough and rough, as it should be, in order to absorb the sauce with which it is served as much as possible.