Isaaki 8-egg Goose Glace (Snail Pasta) 

Izsáki 8-egg Goose Neck (Snail Pasta)

Preparation

Cook in boiling, slightly salted water for 3-5 minutes, then remove from heat and let stand in the cooking water for 8-10 minutes.

Producer information

In Izsák, they just look at the raw dough and they already know what can be made of it. As a family manufactory, if they have an idea, they experiment: they knead 30 kilograms of it, boil it, and perfect it. In the meantime, they now employ 70 people and export to 7 countries.

The family business was founded in 1990, and the first tarhonya was literally kneaded and dried in the basement of a family house. Sándor Juhász and his wife, Ica Mama Juhászné Sándor, dared to dream big, and they did not deal with whether it could be done, but simply decided and went for it.

As the demands change, so do they gradually renew themselves. In addition to traditional products, such as goose neck, vermicelli or hand-torn csusza, which are only made by them, there are also new products such as spicy csipetke, toasted tarhonya, rune script pasta, or four-coloured durum. For them, quality is not just a well-sounding, empty phrase. They all take it seriously that products made from regional ingredients are as good, nutritious and impeccable as possible.

Storage

Store in a dry, cool place protected from sunlight.

Distributor

Izsáki Házitészta Kft.
6070 Izsák, Gyulai Pál út 8. 

Product information

The information provided for the products presented here is for preliminary information only, after receiving the product you will receive final information based on the label of the product.