In Istria, tagliatelle or lasagna, as we still call them in Istria, is considered almost a homemade recipe, and our production follows the real, homemade way of making it. We are the only manufacturer in Croatia, along with only a few others in Italy, that produce tagliatelle ‘matasse’. We use the highest quality durum wheat grains and fresh 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 so that the used foods retain their nutritional properties. This is precisely why the texture of the tagliatelle is rough, as it should be, in order to absorb the sauce with which they are served as much as possible.