Production Process

Pasta is made of two ingredients only! Semolina and water!

These two pure ingredients, without the addition of any preservatives and with the use of the proper recipe, are capable of giving us one of the most healthful and popular foodstuffs.

As is the case with all production procedures, this one also has its secrets.


The right choice of raw materials constitutes the first important criterion for configuring a final product of high quality. Our experience in wheat selection is longer than 30 years and the majority of wheat we buy comes from one of the best granaries in the world, the granary of Thessaly. The wheat harvest takes place once a year, in June. Later, wheat is stored, either in properly designed storehouses for grain, or in silos with proper ventilation in order for it to be preserved until the next year.

Upon the receipt of wheat, a laboratory examination of every load takes place and, after it has been approved as suitable for receiving, it is registered in the appropriate storage cell (silo).


The grounding procedure starts from cleaning the wheat from any existing impurities as well as sieving and washing it with soaking water. After washing and after it has reached the proper humidity, wheat is led to special cylindrical machines for grinding.

During grinding the wheat’s seeds are chopped in order to allow the separation of its interior (endo-sperm) from the exterior shell (bran). Sequentially, the product of grinding is led to special vibrating sieves (semolina-mills) where, it is separated from the bran through ventilation and the pure semolina remains, which is the final product.

Brans of various sizes constitute the by-products and are used as animal feed.


Durum wheat semolina is transferred to the macaroni producing factory, where it is inserted in stainless steel vats, called mixers (kneading machines), within which it is mixed automatically with water, thus creating the dough.
The proper shapers are placed under the mixers, thus giving the pasta, after passing through them, the desirable shape. At that point, the already configured pasta is transferred into the ovens where temperature is almost 100 degrees while the humidity is kept at high levels in order not to break the pasta.

It is the high temperature technology that guarantees the proper pasta boiling, given that it retains its proteins. The final humidity of the product is 11% and this low humidity level is the reason that pasta is preserved unspoiled without adding any preservatives, for more than 2 years.

Finally, after pasta is taken out of the ovens, their temperature is stabilized and they are led to the packing field. There, pasta is automatically weighted and, after it is packed, they pass from quality control machines, are given the production code and the Expiration Date, are put in pallets and are routed towards the Finished Goods Warehouse. From there, they are transferred to every corner of Greece in order to reach safely all our consumers.