In Türkiye, industrial-scale pasta production began with the opening of the first pasta factory in İzmir during the Republican era. Previously, production was limited to homemade noodle production in Anatolia, but with the urbanization process, the establishment of pasta factories accelerated. Until the late 1950s, pasta production was generally carried out in small workshops, and the construction of large factories had not begun until this period. However, from the 1950s onwards, the construction of large-capacity modern factories began. In the 1970s, small facilities gave way to large-capacity factories using modern technology. Especially, Türkiye's high production of durum wheat has contributed to increasing the quality of Turkish pasta production, making it competitive in international markets.

Pasta is a product obtained by adding water to semolina produced from durum wheat (triticum durum), kneading it according to its technique, shaping, and then drying the dough. In the Turkish Food Codex, it is referred to as plain, whole wheat, flavored, enriched, fortified pasta, and pasta with added vitamins and minerals.

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High-quality dry pasta should be golden in color and emit a clear sound when broken. When examined under light, its color should be homogeneous, and it should not contain black or white spots, air bubbles, or cracks. Moreover, it should be durable and elastic when cooked. A quality gluten forms a membrane around the starch, preventing the starch from leaking out of the pasta, reducing stickiness, and allowing the pasta to absorb water well, doubling its weight and volume. The particle size of the semolina is also one of the most important factors affecting pasta quality. For the highest quality pasta production, semolina that does not contain flour, has a homogeneous structure, and is of medium size should be preferred.

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You can find information about our pasta exporter companies here.