Vegetarian 
Difficult 
40 min 
4 servings 
Meat
Easy
20 min
4 servings 
Meat
Easy
20 min
4 servings 
pasta
after cooking
per 100 g
carbohydrates
To create L’aspetti pasta, we use semolina made from durum wheat.
It is this ingredient that defines the flavor, texture, and overall quality of the pasta.
Unlike regular flour, semolina has a coarser structure, a natural golden color, and a higher protein content. In modern production, particle uniformity is essential — it ensures proper water absorption and the formation of the pasta’s signature firm and elastic texture.
We use only pure semolina, free from bran impurities, with a moisture content of around 13% and minimal ash content (<0.8%).
The gluten in semolina is strong enough to maintain structure without tearing, yet not overly elastic like bread flour. This balance gives the pasta its firmness while keeping it light and refined.
It is this harmony that makes L’aspetti pasta flawless in every shape.
Our pasta contains an increased amount of protein (13.5 g per 100 g).
This is essential both for the production process and for nutritional value:
- protein forms the gluten structure of the dough, allowing the pasta to retain its shape during technological processes (such as drying) as well as during cooking;
- it ensures the characteristic firmness and true al dente texture;
- it enhances nutritional value and satiety, as high-protein foods provide a longer-lasting feeling of fullness.
The production of L’aspetti pasta uses artesian water drawn from a depth of over 100 meters.
Its key characteristic is natural purity: this water contains no organic matter or dissolved oxygen that could affect the taste or color of the product.
The unique properties of artesian water ensure the quality of both the dough and the finished pasta:
- Purity and absence of impurities. This eliminates off-flavors and prevents any impact on the pasta’s color.
- Stable mineral composition. The natural balance of calcium and magnesium affects the interaction with proteins and starches in semolina, ensuring a consistent dough structure in every batch. The mineral profile of artesian water contributes to plasticity: the pasta does not crack during drying and remains firm after cooking.
- Stability after cooking. Pure water allows the pasta to retain its shape, while the cooking water remains clear.
Behind L’aspetti stands the Ukrainian company Zahidnyi Buh, which ensures a full production cycle — from growing wheat to producing the finished pasta.
This approach guarantees quality control at every stage and confidence in the final result.
Behind L’aspetti stands the Ukrainian company Zahidnyi Buh, which ensures a full production cycle — from growing wheat to producing the finished pasta.
This approach guarantees quality control at every stage and confidence in the final result.
Behind L’aspetti stands the Ukrainian company Zahidnyi Buh, which ensures a full production cycle — from growing wheat to producing the finished pasta.
This approach guarantees quality control at every stage and confidence in the final result.
Behind L’aspetti stands the Ukrainian company Zahidnyi Buh, which ensures a full production cycle — from growing wheat to producing the finished pasta.
This approach guarantees quality control at every stage and confidence in the final result.
Behind L’aspetti stands the Ukrainian company Zahidnyi Buh, which ensures a full production cycle — from growing wheat to producing the finished pasta.
This approach guarantees quality control at every stage and confidence in the final result.
production
Milling facilities with a total capacity of 230 tons per day for processing:
- Soft wheat – 150 tons/day
- Durum wheat – 80 tons/day
A pasta production plant with a capacity of 24 tons per day.
