Tasteful traditions

Today we’d like to introduce to you a special type of pasta that are made without additives or preservatives, but with wheat flour, organic vegetables and fresh eggs in a workshop in northern Romania

Ana-Maria Cononovici, 17.03.2026, 14:00

Today we’d like to introduce to you a special type of pasta that are made without additives or preservatives, but with wheat flour, organic vegetables and fresh eggs in a workshop in northern Romania and which are locally known as Răstăuţe, which could be translated as ‘twists’ or ‘twisted pasta’, and that may also have other exotic names in a local historic vocabulary specific to Maramuresh.

We have invited Anca Vălean, the creator of this special kind of twisted pasta, to tell us more about them and how a need for such a product appeared. 

Anca Valean:” Their name is a very old regional word, used only in some parts in Maramureş, actually a disappearing word used very rarely. But I learnt how to make this pasta from my grandmother as I grew up with my grandparents in the countryside. The need appeared when I wanted to offer my child something healthy and good and couldn’t find suchlike products in shops. As I was making pasta with my grandma I learnt that it must also include eggs, whereas those in shops and department stores had as their main ingredients only water and flour. I also wanted to include vegetables in the diet of my child, so I decided to add vegetables to the recipe, vegetables we grew in our garden that we inherited from my grandma. So, I started to make coloured pasta, like it very much and got further with that idea.”

And this is how this local workshop came into being almost five years ago. It uses as ingredients organic vegetables, grown without chemicals and eggs from chicken, which are roaming freely and are also fed organic food. In terms of ingredients, I learnt that what does not come from the family’s own production, is bought from the neighbours to support the local community and traditions. Here is Anca Valean again.

Anca Valean: ”Being only produced for the family first we started sending pictures to two-three friends and acquaintance to see what they think of the idea; all families with small children. They were delighted and the demand started to grow, you know. So we decided to open an authorized workshop, to produce them legally. We are using vegetables like, spinach, beetroots, bell peppers, mushrooms, tomatoes, but we also used to include truffles in the past. We even used to produce the exotic type colored in sepia ink. You boil them as any other type of pasta and can eat them with the sauce you like, as the taste of vegetables isn’t very intense.”

Another essential aspect of the quality is the manufacturing process, which includes slow drying at the room temperature (between 14 and 25 Celsius). Their firm texture and natural taste make this pasta appropriate for salads, soups or main courses. Of various colours, red, dark or light green, yellow, orange or beige, they proved to be delightful both in terms of colours or taste, making their creator, Anca Valean, proud as every package includes not only her grandma’s inspired recipe and the producer’s skills but also a part of the soul of the marvelous region of Maramuresh.

Anca Valean: ”As quantity we can produce about two tons per month. The highest demand comes from our online shop and direct customers. We are also collaborating with some grocery stores, which they learnt about us from our customers. We have been producing them for about five years and I can say we enjoyed success.  The demand is huge and we would work double time if we could. We have plenty of deliveries and cannot grumble, you know. But what I would like to do, is to continue keeping the tradition and not forget our regional customs and ancient words.”

Of course for those with various allergies and for the periods of fasting, the aforementioned workshop also offers products without eggs.

As for the old traditional recipes of Maramuresh, an alternative would be those cooked with crispy bacon and salty cheese, a simple but a delicious combination. The smoked bacon is cut in cubes keeping the skin which makes them crispy. The boiled pasta is drained and the bacon and melted lard are added together with pieces of matured sheep cheese. They are mixed together at lower heat until all the cheese melts. Sour cream may be added optionally. Even if this recipe is not for children, it is absolutely delicious and puts some of the flavours of Maramuresh onto your plate.

(bill)