Pasta from Balogh Hungary. (Full range)


Family pack 
1 kg without eggs 
Without eggs
from durum wheat
 Pasta with
2 eggs 400 g
Without egg 
pasta 400 g
Macaroni with
4 eggs 500g

Durum wheat pasta is a product of the highest quality. 

They do not boil, keep their shape, and most importantly, they do not thicken. By the way, in Italy, you will find only pasta from durum wheat. It is very easy to cook them. It is enough to keep the balance:

Proportions. Whatever type of pasta you change, choose a large saucepan, and pour plenty of water. Salt is hard not to regret. As the Italians say: "Water for pasta should be as salty as the sea." For 500 ml of water, you will need 50 grams of pasta and half a tablespoon of salt.

    Add salt to boiling water. This is due to the fact that salt lowers the boiling point, water should be prescribed before adding pasta, reduce its temperature by 1-2 degrees, and put pasta only in boiling water equal to 100 ° C.

Dipped pasta in boiling water? Cover immediately to restore the temperature. Under the lid, the water will start to boil, so reduce the heat to medium and cook until done.

Cooking time depends on the type of pasta, then we'll talk about it in more detail. On average, cook pasta for 5-7 minutes. If you plan to combine them then with the sauce and torment a little, then cook them for 4-5 minutes maximum to the state of "al-dente".

When the pasta is ready, drain the water and add a little olive oil so they don't stick together. But to wash the finished pasta with water is not necessary. Durum wheat varieties allow you to knead the dough, which sticks together and does not lose its shape.

How to cook pasta from soft wheat?

As a rule, pasta made of soft wheat varieties contains more starch, which is why they boil faster and stick together. But, unlike pasta from hard varieties, such vermicelli is cheaper and more nutritious. We will tell you how to cook pasta so that they do not stick together, as well as share the secrets of Italian chefs.

how to cook pasta

Proportions. Unlike hard products, we need more water. Take the product and water in a ratio of 1: 5, ie for 200 grams of pasta you need to take 1 liter of water.

How many minutes to cook pasta? The main thing here is not to digest. Follow the simple formula - cook the pasta for 3 minutes, then turn off the heat and leave the pasta in the water for another 2 minutes. It is very important not to overdo them, otherwise, they will lose their shape and become sticky.

    You also need to get pasta from soft wheat varieties in a special way. The best option - tongs. If there are no tongs, but only a colander, then immediately after pouring the water, be sure to sprinkle the pasta with 1 tablespoon of olive oil.

Never wash pasta from soft wheat under running water! Remember that this is a very gentle product that requires careful handling.

The secret: you can interfere with vermicelli during cooking only once, otherwise they will lose a lot of starch. Interfere only with a wooden spoon or kitchen tongs.

Pasta with added eggs.

Eggs in their nutritional properties contain all the amino acids necessary for the human body, and therefore belong to the main food. In addition to essential amino acids, eggs are a rich source of phosphorus, selenium, riboflavin, pantothenic acid, vitamins B12, A, and D, a source of iron, zinc, vitamin B6 and folic acid, valuable is the presence of calcium, magnesium, thiamine, and vitamin E.

In the process of cooking the egg retains all its valuable properties, unlike fried eggs, when much of the useful properties of eggs are lost.

Thanks to carefully selected and controlled parameters for production, home-made pasta with fresh eggs retain natural nutrients - this is just one of the reasons why pasta is special and why they are something more than just a side dish!

What is the advantage of pasta with fresh eggs?

Pasta made from fresh eggs contain all the necessary nutrients and is much more useful than pasta without eggs, as well as pasta with eggs - a gourmet food (flavor, intense yellow color, firmer texture).

Proteins are the building material for muscles, repair damaged muscle fibers, tissues, and cells of the body, form enzymes, hormones, hemoglobin, and antibodies of the immune system. Simply put, the biological value of protein is measured by the degree of digestibility of proteins by the human body. Egg whites have an extremely high biological value (up to 93.7%).

Pasta with eggs is a portion of high-quality and absolutely reliable food, repeatedly controlled at all stages of production. Only tested and pasteurized fresh eggs are used.

Pasta with eggs is full of flavor and belongs to a category called "wonderful food".