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.

However, thanks to YOU who have already recognised or are about to try our products, the ancient tastes of local homemade pasta will not disappear. They will remain a part of our cultural and gastronomic heritage.