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Does pasta really make you happy?

Yes! Nutritionists discovered that complex carbohydrates have a positive influence on mood, meaning pasta makes you happy in the truest sense of the word.

A substance in the brain, a so-called neuro transmitter known as serotonin, is responsible for good feelings.
It commands our nerve cells to turn our soul from dark to light again.
Carbohydrates, amongst others, are vital for for the production of serotonin.

Scientifically the following occurs: The brain usually builds serotonin independently. This requires differing substances, in particular the amino acid tryptophan. We obtain tryptophan mainly from meat, yogurt, fish and eggs.

How much tryptophan finds its way into the brain depends on what else we eat. The more complex carbohydrates we eat at the same time, the more tryptophan enters the brain.

The link is in and of itself quite simple. Other amino acids have the desire to get into the brain. Neutral long-chain amino acids use both the same carrier and transport system in the central nervous system as tryptophan. Therefore there is a certain competition. With a simultaneous intake of carbohydrates, such as pasta, the following happens: The pancreas distributes insulin to break down the carbohydrates.
Insulin also promotes the absorption of neutral amino acids into the muscles. Since the absorption of long-chain neutral amino acids by the muscles is thus amplified, there is less competion with tryptophan to pass through bloodbrain barrier. More tryptophan can then be absorbed by the brain and stimulate the production of serotonin.

Consuming plenty of carbohydrates together with foods rich in tryptophan provide therefore ideal prerequisites to shim a blue mood into a positive. An ideal combination is found in egg pasta. This means the claim "pasta makes you happy" can be scientifically proved.

Source: Deutsches Teigwaren-Institut
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The Möwe Purity Law

Our pasta is made exclusively from the finest natural ingredients. Nothing else.

Möwe Pasta is free of dyes, flavourings and preservatives.

Quality management

The quality of our products is paramount. Which is why Möwe quality management is certified to the strict specifications of the IFS standard.
In addition to organic certification, Möwe is a certified Kosher producer.
We’d be happy to send you copies of our certification as a PDF on request. Please use our contact form.

Pure durum wheat semolina

Noodles are made from durum wheat.
In comparison to standard wheat, it has special gluten qualities, making the high-quality, robust cooking pasta more "Al dente". At the same time the dough has a firm consistency and maintains its shape. Pasta made of durum wheat holds up particularly well to cooking and is firm to the bite.

Water

Another important ingredient for pasta production is the water which has to comply with the strict requirements of drinking water regulations.

Eggs

The addition of egg contributes significantly to the fine taste of the pasta. It also gives egg pasta its typical golden look, improved cooking properties and increases the nutritional value.
We only use eggs from barn hens kept in certified and traceable barn conditions.

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Successful for over 60 years!

A tabular review

2013
Sales cooperation with Creck limited for the retail market
2012
Möwe’s 60th anniversary
Acquisition of our Kosher certificate
Investment in further product specialisation for the processing industry
2011
MBO acquisition of Möwe Pasta Factory GmbH by Wolfgang Sengewisch and Son
changeover to exclusive use of egg products raised on barn standards
2002
Extension of the range of products for the processing industry and specialisation on baby food, whole grain and organic products
2001
Acquisition of shares by the Birkel pasta GmbH IFS and organic certification
1999
MBO acquisition of the company by 3 Möwe staff
1997
Increase of Möwe GmbH’s capital stock in the Möwe Pasta Factory GmbH to 2.2 million DM
1994
Establishment of the CSM subsidiary MSC in Hamburg and their consequent takeover of sales and marketing activities
1991-
1995
Re-starting of operation with complete conversion to high temperature drying and introduction of the ISO 9001 quality assurance system
1991
Acquisition of the shares of the Treuhand trust by the Dutch CSM group based in Amsterdam
1990
Conversion from use of dried whole egg to liquid egg, founding of Möwe Pasta Factory GmbH, and formulation of the Möwe brand relaunch

Investment in new packaging and weighing technology
1987
A high-temperature drying line for the production of spaghetti and macaroni with a capacity of 1400 kg / h
1984
Production of gluten-free pasta in Zwenkau
1981 und 1982
Absorption of Pasta plants in Zwenkau and Gadebusch into the Möwe organisation
1968
Construction of a production hall for the installation of four automated lines
1956
The trade mark "Möwe" and consecutive marketing of products under the logo and company name of the VEB Möwe Pasta Factory
1952
Founding of the VEB Mecklenburg Pasta Plant in Waren (Müritz) with the trademark "MeTeWa" - Mecklenburger Teigwarenwerk Waren (Mecklenburg pasta factory goods)