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“The best noodles are made using the best raw materials. And I personally guarantee the top quality of the Tress brand.”
Tress noodles are something truly special and stand for the highest level of noodle enjoyment. Regardless of whether you choose fettuccine, soup noodles, spaghetti or spätzle, Tress noodles have been made for demanding and diet-aware gourmets who enjoy spoiling themselves and their families with a portion of noodles. Tress noodles stand for the highest quality and are made extensively using craft-oriented processing techniques at our Münsingen-based noodle manufactory. The number one role model for the Tress noodle production is, and remains, the traditional housewife: to this end, the large noodle rollers for the rolled specialities from Grandma’s Kitchen are based on rolling pins, while spätzle graters are used for producing spätzle.
Manufacture focuses not on mass production but on premium quality for the most discerning demands. This is achieved by the fact that eggs are freshly cracked open on a daily basis, that only the very best raw materials are used and that smaller production machines are deployed – all in the name of superior quality and taste and in the style of a traditional manufactory. We at Tress take quality very personally – for example, by using eggs that must not be older than 7 days. Tress eggs are always Grade A and are purchased exclusively from contractual partners with controlled stocks that feed the animals neither animal and fish meal nor antibiotics.
The principle is called “like homemade” and finds expression in all processes and procedures through to the “dropping” of Tress spätzle. However, spätzle, unlike noodles, are always precooked and are particularly popular in Swabia. Once again, this is all based on the principle of the housewife, just on a much greater scale. In Münsingen, the spätzle are allowed to drop rather than be cut, deploying exactly the same method used by countless housewives throughout the country.
Our motto is: “HOMEMADE OR FROM TRESS”! |
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