Pasta

With tomato sauce, cheese, chicken... The origin of pasta, indispensable for dining tables with its nutritional qualities, ease of cooking, and unique flavor are based on the first traditional dishes such as noodles and ravioli produced by ancient civilizations in Anatolia, known as the homeland of wheat. Turkish pasta, made from high-quality durum wheat, is nutritionally important because it is free of additives and has a low glycemic index.

One of the largest pasta producers in the world, Turkey is the second-largest pasta exporter in Europe and the fourth-largest in the world.