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Turkey

Turkish Pasta All Over the World

Quick Facts

  • Turkish Pasta with Numbers
  • Quality Pasta
  • Developing Pasta Industry
  • Competitive Pricing
  • From Türkiye to Everywhere

Historical Pasta

Wheat has been the main food source of people since it was domesticated along with barley, peas, lentils, chickpeas, flax, and bitter vetch in the region known as the “Fertile Crescent”, which includes southeastern Türkiye.

Estimated to have been cultured in Diyarbakir-Karacadag about 10 thousand years ago, there are 23 wild varieties and more than 400 cultured varieties in Anatolia.

Product Types

Pasta

Facts

Türkiye is the second-largest exporter of pasta in Europe and the 4th largest exporter in the world.

Thanks to the use of high-quality wheat, Turkish pasta is nutritious, additive-free, and has a lower glycemic index.

The increasing spread of gastronomy education in Türkiye and the ability to keep up with innovations contribute to the quality of pasta, allowing Turkish pasta to progressively become a well-known staple in the world.

Competitive price superiority is one of the many important factors that distinguish Turkish pasta from other pasta.

Due to its proximity to foreign markets and its strategic transport network, products are easily delivered to almost every part of the world.