PRODUCT RANGE ТМ TAYA

Taya.

Ukrainian Pasta Brand

About us

ukrainian manufacturer of pasta

OWN PRODUCTION
LOGISTICS COMPLEX
WORLDWIDE DISTRIBUTION
СЕРТИФІКОВАНЕ ВИРОБНИЦТВО

CERTIFIED PRODUCTION

  • Pasta products of TM TAYA are made at the Khmelnytsky pasta factory.
  • The production is certified according to the international food quality control system HACCP and meets the requirements of the ISO 22000 standard.
СУЧАСНЕ ОБЛАДНАННЯ

MODERN EQUIPMENT

  • Production is fully automated. Thanks to the unique Turbothermatic technology and the use of Swiss equipment from BUHLER, TAYA pasta meets the standard of the Extra class, has a yellow color, glossy surface, and taste and quality that are not inferior to Italian counterparts.
ВИСОКА ЯКІСТЬ

HIGH QUALITY

  • Pasta products of TM TAYA are made without any impurities and dyes – only high-quality wheat flour and drinking water, perfectly hold their shape and do not stick.
  • The product range includes more than 15 types (matrices) of pasta, which are available in various packaging formats – from polypropylene bag weighing 400 g to cardboard boxes or paper bags weighing 20 kg.

PRODUCT RANGE ТМ TAYA

premium wheat flour

SPAGHETTI
Net weight 450 g / 700 g / 16 kg
LINGUINE
Net weight: 450 g / 15 kg
SPAGHETTINI
Net weight: 450 g / 15 kg
BUCATINI
Net weight: 300 g / 11 kg
ELBOW
Net weight: 400 g / 1 kg / 20 kg
MACARONI
Net weight: 400 g / 1 kg / 20 kg
PENNE RIGATE
Net weight: 400 g / 1 kg / 18 kg
CELLENTANI
Net weight: 400 g / 1 kg / 16 kg
FUSILLI
Net weight: 400 g / 1 kg / 14 kg
VERMICELLI
Net weight: 400 g / 1 kg / 16 kg
FILINI
Net weight: 400 g / 1 kg / 16 kg
CONCHIGLIETTE
Net weight: 1 kg / 20 kg
EGG VERMICELLI
Net weight: 800 g
EGG NOODLES
Net weight: 800 g

SPAGHETTI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

LINGUINE

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

SPAGHETTINI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

BUCATINI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

ELBOW

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

MACARONI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

PENNE RIGATE

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

CELLENTANI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

FUSILLI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

VERMICELLI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

FILINI

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

CONCHIGLIETTE

Pasta TM «TAYA»
Ingredients: premium wheat flour, drinking water.

EGG VERMICELLI

Pasta TM «TAYA»
Ingredients: wheat flour of the highest grade, drinking water, melange egg dry pasteurized 1%.

 

EGG NOODLES

Pasta TM «TAYA»
Ingredients: wheat flour of the highest grade, drinking water, melange egg dry pasteurized 1%.

RECIPES

with pasta TAYA

СОЛОМКА З СОУСОМ АМАТРИЧАНА
PASTA AMATRICANA
Amatricana is one of the most famous tomato sauces for pasta, the main ingredients of which, in addition to tomatoes, are bacon and pecorino or parmesan cheese. The sauce was named after the Italian town of Amatrice, but eventually gained popularity around the world.
Recipe
ЛОКШИНА АЛЛА КАРБОНАРА
PASTA CARBONARA
Since the invention of pasta alla carbonara, many variations of the classic recipe have appeared, but the main ingredients remain the same - quality long pasta and sauce based on eggs, cheese and small pieces of pork.
Recipe
ПЕРА З СОУСОМ ПЕСТО
PENNE RIGATE WITH PESTO
Pesto sauce is one of the most popular pasta sauces, and penne rigate keep the sauce inside because of their shape. Together, this is a wonderful tandem that does not require much time to cook, and tastes very good.
Recipe

PASTA AMATRICANA

INGREDIENTS:
Bucatini TM TAYA – 200 g (for 2 servings)
Smoked brisket, bacon or pancetta – 100 g
Tomatoes pelati – 350 g
Pecorino cheese or parmesan – 30 g
Parsley – 1 bunch
Onions – 1 pc.
Garlic – 2 cloves
Salt and pepper

METHOD OF COOKING:

  • Cut the meat into small cubes, put in a heated skillet or deep frying pan and fry over medium heat until ruddy crust.
  • Peel the onion and garlic, cut the onion into thin half-rings, and the garlic into thin flakes, put it in a frying pan next to the meat and, stirring, fry until golden.
  • Add chopped tomatoes to the pan (cut into cubes or beaten in a blender), salt, pepper, bring to a boil and simmer for about 10-15 minutes.
  • Meanwhile, boil the pasta bucatini until ready.
  • If you want the sauce to be richer, creamier and not drier, you can add a tablespoon of water in which the pasta was cooked to the pan during cooking.
  • Grate the cheese on a fine grater, chop the parsley.
  • Pour the boiled pasta into the pan with the sauce and mix.
  • Sprinkle with grated cheese, parsley and serve.

BON APPETIT!

PASTA CARBONARA

INGREDIENTS:
Linguine TM TAYA – 200 g (for 2 servings)
Breast, bacon or pancetta – 150 g
Eggs – 2 pcs.
Parmesan or pecorino (can be mixed if desired) – 50 g
Olive oil – 1 tablespoon
Salt and pepper

METHOD OF COOKING:

  • Cut the meat into small cubes. In a skillet or deep frying pan, heat the olive oil and fry the pieces of meat until crispy.
  • Grate the cheese on a fine grater.
  • Divide eggs into whites and yolks. Mix proteins with grated cheese and salt.
  • Boil the pasta until cooked and transfer to a pan with the meat, then pour the egg whites with cheese and mix quickly. It is very important that the pasta is hot when you add the sauce, because this sauce comes to full readiness from the heat of freshly cooked pasta.
  • Spread the pasta with the sauce on plates and carefully place the egg yolk on top.
  • Sprinkle with ground pepper and serve.

BON APPETIT

PENNE RIGATE WITH PESTO

INGREDIENTS:
Penne Rigate TM TAYA – 200 g (for 2 servings)
Basil – 1 bunch
Parmesan or pecorino cheese – 100 g
Pine nuts – 50 g
Garlic – 4 cloves
Olive oil – 150 g
Salt and pepper to taste.

METHOD OF COOKING:

  • Brown pine nuts in a dry pan. Wash, dry and cut the basil. Peel the garlic.
  • Put basil, garlic and nuts in a blender cup. Puree.
  • Grate the cheese on a fine grater. Add cheese and olive oil to the puree of greens, garlic and nuts. Add salt and pepper.
  • Boil the pasta until cooked in salted water.
  • Mix boiled pasta with sauce and a small amount of water in which the penen rigate were cooked – it will add more juiciness to the dish and make it more creamy.

BON APPETIT!

PRIVATE LABEL

PRODUCTION

The Company provides services for the production of pasta under yours brands — Private Label

  • more than 15 types (matrices) of short-cut and long-cut pasta
  • from high-quality wheat flour
  • weighing from 400 g to 20 kg
  • different types of packaging: polypropylene or plastic bag, cardboard box, paper bag or corrugated box
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