The best durum wheat semolina and three eggs per kilo, all from Austria - that is the secret of this range of classic pasta! Generations of diners, both and old alike, have been enjoying the incomparable creamy and tender bite of this pasta with ragout or sugo and in both savoury and sweet dishes.

Note: Cook Recheis pasta nests in a large pot with 1 litre of salted water per 100 grams of pasta. Depending on the type, cook for 6 to 9 minutes until al dente. Serve immediately. Enjoy!