The company Klara Maric products homemade pasta , with headquarters in Kanfanar in Istria . The products are made according to the old recipes , and the best way to produce is by incorporating traditions and modern production technology. With eggs , water , salt and flour and a few more extra ingredient that completes the diverse offer of pasta to customers, it is a top gourme product with specific traditional values . All this makes the Klara Marić’s pasta one of best selling pastas in Croatian as well as a top export product .What makes our pasta special is the fact that we make it closest to homemade, i.e. we use the roller.
The pasta made at Klara M is not pressed through moulds because the squeezing has a negative effect on the quality of pasta dough.
The rolling boosts its delicacy and porosity, at the same time retaining its nutritional value. Our pasta is pasteurised after rolling, which is another factor affecting the quality and safety of the dough.
The drying process lasts from 24 to 48 hours, depending on the type, and such long-lasting drying method gradually reduces the humidity level which also boosts the quality of products. By comparison, the drying process for industrial pasta lasts only 3 to 4 hours.
We pack our lasagne folded and intertwined in skeins (“matasse”) by hand, and, as we all know, everything touched by the human hand has that special something.
We are very proud of the fact that the eggs used in our production are free-range.
A more difficult, yet a more quality manufacturing method explains why we are the only manufacturers in Croatia alongside a few businesses in Italy that produce lasagne–tagliatelle folded and intertwined in skeins (“matasse”), which proves how difficult it is to make them.
All these facts testify to the craftsmanship, the artisanship that has unfortunately lost its former value.