Why Turkey Is One of the World’s Top Pasta Exporters – A Guide for Importers
When people think of pasta, they think of Italy. But many of the spaghetti and macaroni packs on supermarket shelves in Africa, the Middle East and beyond are made in Turkey. Turkey has become one of the largest pasta exporters in the world – often ranked second only to Italy by export volume. This article explains why, and what importers should look for when buying durum wheat pasta.
Why Turkey is a leading pasta exporter
- Home-grown durum wheat. Turkey grows durum wheat, the hard wheat used for quality pasta. Central Anatolia – including the Konya plain, often called Turkey’s granary – is one of the country’s main wheat-growing regions.
- Large, modern factories. Turkish pasta producers run high-capacity production lines that make long and short cuts at scale, with consistent quality.
- Competitive prices. Local raw materials and large production volumes help keep costs competitive for importers.
- Close to key markets. Turkey ships quickly to the Middle East, Africa, Europe and Central Asia.
- Flexible packaging and private label. Factories pack retail, food-service and private-label products for many different markets.
What is durum wheat pasta?
Good dry pasta is made from durum wheat semolina and water. Durum wheat is harder and higher in protein than ordinary bread wheat. That protein forms a strong gluten network, so the pasta holds its shape, stays firm (“al dente”) and does not become sticky when cooked. Pasta made with cheaper soft wheat is softer, breaks more easily and can turn mushy, so always check the ingredient list.
Popular pasta shapes for export
- Long pasta: spaghetti, linguine, vermicelli.
- Short pasta: macaroni, penne, fusilli, elbows, shells.
- Soup pasta: orzo (rice-shaped), stars, alphabet and small noodles – very popular in Turkish and Middle Eastern cooking.
What importers should check
| Quality point | What to look for |
|---|---|
| Ingredients | 100% durum wheat semolina for premium pasta; ask clearly if any soft wheat is blended in. |
| Protein | Higher protein usually means firmer cooking quality. Ask for the value on the specification. |
| Colour | An even, amber-yellow colour without white spots or dark specks. |
| Moisture | Low moisture is essential for shelf life; around 12.5% maximum is a common standard for dry pasta. |
| Breakage | Few broken pieces, especially in long pasta such as spaghetti. |
| Cooking behaviour | Holds its shape, does not stick together or leave the water very cloudy. |
| Shelf life | Dry pasta usually has a shelf life of around two years; check the best-before date on arrival. |
A simple test is to cook a sample yourself: good durum pasta stays firm and separate, while weak pasta breaks and becomes sticky.
Packaging options
- Retail: 400 g and 500 g bags, packed in cartons – often under the buyer’s own brand.
- Food service: larger 3 kg, 5 kg or 10 kg bags for restaurants and catering.
- Labelling: make sure labels meet your country’s rules, including language, ingredients, net weight and best-before date.
Shipping and documents
Uncooked pasta without egg is usually classified under HS code 1902.19. Shipments normally travel with a commercial invoice, packing list, bill of lading, certificate of origin and, where your country requires it, a health certificate. Read our guide to export documents when importing from Turkey for the details, and our explanation of FOB, CFR and CIF to choose your shipping terms. Before your first order, our checklist on how to check a supplier before you pay is also worth reading.
Storage tips
- Store in a cool, dry place away from direct sunlight and strong smells.
- Keep cartons on pallets, off the floor and away from walls.
- Rotate stock so older batches are sold first.
Buy Turkish pasta from BS Sariyavuz Export
We supply durum wheat spaghetti, macaroni and soup pasta from Turkey to importers, wholesalers and distributors. See our wholesale pasta page, and combine your order with other Turkish staples such as wheat flour, lentils and sunflower oil from our shop.
For a quotation, tell us the shapes, pack sizes, brand or private label, quantity and destination port. Contact us on WhatsApp or by phone at +1 727 201 2398, or through our contact page. We are available 08:00–17:00 every day, including weekends.
Frequently asked questions
Is Turkish pasta as good as Italian pasta?
Quality depends on the wheat and the producer, not only the country. Pasta made from 100% durum wheat semolina by a good Turkish factory cooks firm and holds its shape, and Turkish pasta is sold in many international markets.
Can I order pasta under my own brand?
Yes. Private-label pasta is common. You will usually need to approve the packaging design, and minimum quantities may be higher than for standard packs.
How long does dry pasta last?
Dry pasta stored in a cool, dry place usually has a shelf life of around two years from production.
