Pasta, produced since around 4000 BC from a base of cereals, water and salt, is one of the oldest foodstuffs produced by man. And they continue to enjoy increasing popularity. With the boom in Italian cuisine, pasta has gained a firm place in modern cooking.
Enjoy the delicious "M-Classic Krawättli", made in Switzerland (which, incidentally, has the highest per capita consumption of pasta after Italy).
The Migros company Jowa produces all its egg pasta with free-range eggs, setting a strong example in the food industry.
Durum wheat semolina, whole egg 13.5% (from free-range farming), common salt.
100g contains: Energy value 1529 kJ (361 kcal); protein 14g; carbohydrates 68g, of which sugar 2.5g; fat 3g, of which saturated fatty acids 0.8g; fibre 3g; salt 0.45g