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.
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.
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.
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!
BAKED VERMICHELLE WITH CHEESE
INGREDIENTS: Vermicelli TM TAYA - 100 g Cheese - 800 g Egg - 2 pcs. Sugar - 100 g Puff pastry - 200 g Raisins - 50 g Butter - 30 g Egg yolk - 1 pc. Baking powder - 1 tsp. Vanilla sugar - 1 tbsp. l. Salt
METHOD OF COOKING:
Beat eggs with a pinch of salt, plain and vanilla sugar into a lush mass.
Add cheese, melted butter and baking powder, beat again.
Add vermicelli and raisins, mix well.
Cover the cheese casserole with vermicelli on top with a layer of thawed puff pastry. Grease the dough with egg yolk.
Bake for 45 minutes at 180 degrees.
Cool, serve the casserole warm, sprinkled with powdered sugar.
BON APPETIT!
PENNE RIGATE WITH SAUSAGES
INGREDIENTS: Penne Rigate TM TAYA - 300 g Salami sausage - 200 g Zucchini - 500 g Tomatoes - 500 g Garlic - 2 cloves Olive oil - 2 tbsp. Basil bunch Salt and black pepper
METHOD OF COOKING:
Zucchini cut into slices 1 cm thick. Chop the garlic. Dip tomatoes in boiling water for 30 seconds, then pour cold water and peel. Cut tomatoes into thick slices. Cut the sausage into thin slices.
Heat the olive oil in a frying pan. Saute garlic until golden. Add the zucchini and cook for a few minutes, stirring. Add tomatoes, salt and pepper and cook for about 5 minutes.
In parallel, cook until the pasta is ready. Add sliced sausage and pasta to the vegetables. Stir and remove from heat.
Sprinkle with basil and serve.
BON APPETIT!
MINESTRONE SOUP
INGREDIENTS: Conchigliette TM TAYA - 3 tbsp. Chicken broth -1 liter Zucchini - 1 pc. Tomato - 1 amount Cauliflower - 100 g Carrots - 1 pc. Beans - 100 g Green basil - 1 bunch Garlic - 1 clove Parmesan cheese - 20 g Olive oil - 5 tbsp. l. Salt and black pepper
METHOD OF COOKING:
Carrots cut into cubes.
Bring the broth to a boil and put the carrots in the broth. Cook for 7 minutes.
Zucchini and tomato cut into medium cubes, cauliflower cut into small inflorescences, bean pods cut in half. Put all the vegetables in the broth along with the pasta.
Bring the soup to a boil, reduce the heat and cook for 5 minutes. Add salt and pepper to the soup and serve with pesto sauce.
For the pesto sauce: put the basil in a blender along with the cheese and garlic. Beat, pour in the oil and beat again.
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