Collection: Pasta & Noodle

Indomie Chicken flavour is the first legendary Indomie variant. The taste is delightful, warm, and savory, reminds you of the classic home-made chicken soup

Flour, village eggs, cow's milk, salt and local olive oil are used for producing homemade natural noodle. The obtained dough is then rolled out and takes the form of layers. The dough, which is kept in this way for a while, is then put on top of each other and cut. The noodles, which are left to be dried in the sun after cutting, are put into jars not to be airtight after they harden enough. No additives are used in the production of natural village noodles. It is prepared completely without additives and as homemade.

Before the advent of baking powder and baking soda, “Baker’s Ammonia,” or ammonium carbonate, was the main leavening agent in the 19th century. Many classic Greek and Middle Eastern recipes call for ammonia, and for good reason! Use Krinos Baker’s Ammonia instead of baking soda or baking powder in your favorite low-moisture baked goods – like thin cookies, pastries, bread sticks and crackers – and you’ll find the end product has a lighter and crunchier crumb. Because our Ammonia is heat activated (unlike baking soda or powder) your baked products won’t start to rise until what you’re preparing goes into the oven. While you will smell the scent of ammonia during baking, it will quickly disappear! Your baked goods will have a fabulous crispness that isn’t duplicated with baking soda or powder – and without the soapy-tasting residue.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. While each country has its own pasta-making traditions and regional specialties, certain classic noodle shapes like Lumachine Rigate, small snail shells, transcend borders and time. Turkey is ranks fifth in worldwide pasta production, and since 1922 Piyale has been one of the leading pasta brands in Turkey.

Orzo are very small pasta .orzo is also a classic ingredient in the iconic soup, pilafs, stuffed veggies...

Piyale brand which has been the indispensable flavor of Turkish tables since the first pasta grain, offers products obtained from “carefully selected durum wheat” with high technology. Filiz products that do not dough and do not stick and give the same perfect result every time; With its taste, consistency and quality, it appeals to those who care about the palate and those who love pasta. Filiz's classic pasta varieties are ideal foods for anyone who wants to eat healthy to enrich their meals; You can prepare tables that are suitable for you and your family's taste, both simply and with various sauces.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. The first recorded baked mac and cheese recipes date to 14th century England and Italy. Elbow Macaroni – small, curved tubes of pasta – are the noodles used in classic mac and cheese recipes for centuries.

Pasta is one of the world’s most beloved and versatile comfort foods! While the first recorded evidence of noodles dates to ancient China, the dried pasta we know and love today was first refined in the Mediterranean. Farfalle, from the Italian word for “butterflies,” are an iconic and fanciful pasta shape. At Piyale, we have been making traditional pasta in Turkey since 1922, with Durum and soft wheat semolina. PIyale Farfalle are the perfect vehicle to absorb the goodness of oil, cream, tomato and meat-based pasta sauces - from pesto and marinara to alfredo and Bolognese.

Orzo are tiny pieces of pasta resembling large flat pieces of rice, traditionally used in pilafs, soups, salads, warm side dishes and one-plate meals. At Piyale, we have been making traditional pasta (“makarna” in Turkish) since 1922 using high-quality Durum and soft wheat semolina. Orzo made with Durum wheat tends to hold its shape like al dente pasta, while orzo made with soft wheat has a more risotto-like texture.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. Derived from the Latin word “penna,” meaning “pen,” Penne Rigate are hollow cylindrical-shaped pasta noodles with external ridges and diagonal openings at both ends to mimic the tip of a fountain pen.

While scholars attribute the early origins of noodles to ancient China, it was in the Mediterranean that the dried pasta we know and love today was refined. Pasta is one of the world’s most beloved comfort foods and a wonderful blank culinary canvas for an almost endless array of warm, baked and cold preparations. Piyale Sedano Pasta, which is long and thin, is made from the most delicious wheat semolina. It has no additives and artificial flavors in its content. You can add various sauces to your Sedano pasta.

While scholars attribute the origin of noodles to ancient China, the dried pasta we know and love today is 100% Mediterranean fare! Of all the shapes and sizes of pasta, none is more classic than spaghetti. At Piyale, we have been making traditional pasta in Turkey since 1922, with high-quality Durum and soft wheat semolina. Piyale Spaghetti is the perfect vehicle for any sauce you can dream of! Enjoy al dente with garlic and olive oil (aglio e olio); clams, olive oil, garlic and parsley (alle vongole); tomato, capers, Kalamata olives and garlic (alla puttanesca); ground meat and tomato sauce (Bolognese) or with all-time classic meatballs. Chef’s tip: after boiling the pasta, conserve a little of the cooking liquid and add it along with the spaghetti, into the sauce you’re serving. Mix to coat all of the pasta and serve with grated cheese (optional). Start working your magic with our spaghetti and let your imagination soar.

Capellini Cort are short, thin vermicelli noodles classically used in soups and pilafs. At Piyale, we have been making traditional pasta - or “makarna” - in Turkey since 1922. Our delicate short angel hair pasta noodles (Tel Sehriye) are made with Turkish Durum wheat semolina and soft wheat semolina.