FRESH EGG PASTA LEADER
110 YEARS OF EXPERTISE
MADE IN FRANCE
SINCE 1911
GOOD INGREDIENTS FOR GOOD PASTA
At Lustucru, everything starts with the quality of the ingredients; we carefully select the raw materials that make up our recipes to guarantee delicious, authentic, and high-quality pasta. Simple ingredients that make all the difference on the plate.
DURUM WHEAT
French durum wheat, processed into semolina in our Rouen mill.
FRESH EGGS
From free-range hens in France.
A FRENCH MANUFACTURE
OUR MILL IN ROUEN
This is where French durum wheat is transformed into semolina. This essential step produces a quality raw material, selected according to demanding specifications developed with our semolina experts.
OUR FACTORY IN HAUTS-DE-FRANCE
Our pasta is made in our workshop in Chiry-Ourscamp. This is where semolina, water and fresh eggs become the Lustucru pasta that has been found on French tables for generations.
MANUFACTURING STEPS
FROM DURUM WHEAT TO LUSTUCRU PASTA
Behind every packet of pasta is a series of steps carried out with the same objective: to reveal the qualities of durum wheat and preserve the quality of the ingredients.
DURUM WHEAT HARVEST
GRAIN CLEANING AND SORTING
TRANSFORMATION INTO SEMOLINA
DOUGH KNEADING
PASTA EXTRUSION
CONTROLLED DRYING
PACKAGING OF PACKETS
FOR OVER A CENTURY, OUR MASTER PASTA MAKERS HAVE BEEN DEDICATED TO OFFERING YOU THE FINEST FRENCH PASTA
ALL ABOUT OUR EXPERTISE
WHERE DOES THE WHEAT USED IN OUR LUSTUCRU PASTAS COME FROM?
WHERE DOES THE WHEAT USED IN OUR LUSTUCRU PASTAS COME FROM?
They come from France, mainly from the Beauce region south of Paris, renowned for the good quality of its soil (dubbed the "breadbasket" of France) and from Normandy.
WHAT IS DURUM WHEAT?
WHAT IS DURUM WHEAT?
Durum wheat is a variety of wheat particularly rich in protein and naturally suited for pasta production. Once milled, it yields durum wheat semolina, the main ingredient used to create pasta with a firm yet tender texture after cooking. It is a different cereal from common wheat, which is more commonly used for making bread, cakes, or biscuits.
WHAT ARE THE COMPOSITIONS OF YOUR PRODUCTS?
WHAT ARE THE COMPOSITIONS OF YOUR PRODUCTS?
Our pasta is made with 100% French ingredients: water, durum wheat semolina, and for our traditional range: fresh eggs.
WHAT IS THE DIFFERENCE BETWEEN CLASSIC PASTA AND FRESH EGG PASTA?
WHAT IS THE DIFFERENCE BETWEEN CLASSIC PASTA AND FRESH EGG PASTA?
Classic pasta and fresh egg pasta each have their own characteristics. Classic pasta offers an authentic texture and taste, while the addition of fresh eggs gives pasta a firm yet melting texture, as well as a richer, more characteristic fresh egg flavor. Eggs also act as a binder and contribute to their nutritional value.
HOW MANY EGGS DO YOUR FRESH EGG PASTAS CONTAIN?
HOW MANY EGGS DO YOUR FRESH EGG PASTAS CONTAIN?
Our iconic recipe is made with the equivalent of approximately 3 fresh eggs per kilogram of pasta, representing 13.5% fresh eggs, a signature that contributes to their unique taste.
WHAT DOES "FRESH EGGS" MEAN?
WHAT DOES "FRESH EGGS" MEAN?
We use fresh whole liquid eggs, rather than egg powder, to best preserve their natural qualities and characteristics.
DISCOVER OUR NEW PASTA RANGE: FLAVORED ELBOWS
