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is the
no. 1 priority for us

  • Exquisite raw materials
  • Traditional production
  • Dough resting for maximum enjoyment
  • Unique bite & enjoyment
  • Resource consciousness


Tress – the finest pasta tradition

A family business with tradition

For half a century we have produced a wide range of pasta varieties with hand-made tradition in the middle of the Swabian Alb Biosphere Reserve. In addition to Swabian specialities like spaetzle and knoepfle, you will find many tasty pasta types, such as spaghetti, tagliatelle and the like, in our range. Now in the second generation, Markus Tress is managing the family business and opts for regional products when selecting ingredients. In the foodstuff industry, Tress is one of the leading German pasta producers.

Spaetzle or spaghetti – pasta e basta!

With our roughly 70 types of pasta, every pasta fan gets their money's worth. Whether you're a lover of traditional egg pasta – such as spaetzle, knoepfle and tagliatelle – are really into pasta from 100% semolina – such as spaghetti, penne, pappardelle and the like – or prefer our wholegrain pasta for a vegan diet, with pasta from Tress you are always choosing full enjoyment and quality.

Pasta is ideal for a healthy diet

It contains little fat and few calories, at the same time provides vitamins and minerals and has a high proportion of carbohydrates. This makes pasta the perfect energiser and forms part of a balanced diet. From exotic pasta salads, to vegan and vegetarian pasta dishes through to the lasagne formula: our recipe ideas offer you many creative suggestions to cater to every palate.

The ingredients are what makes the difference

All the eggs we use come from strictly controlled species-appropriate animal husbandry, are cracked open freshly in-house and are then further processed. The spelt for our wholegrain spelt pasta is grown, ground and processed exclusively in the Swabian Alb Biosphere Reserve. Our semolina only comes from the best growing regions and possesses a high protein content, ensuring the pasta does not stick together during cooking and the typical Tress 'al dente' consistency is achieved.