El Negma Pasta

El Negma Pasta was established in 1914 by Ahmed El Sawa in Alexandria under the name Pastificio Sawa, and from the start it focused on making pasta with traditional methods and natural ingredients. In 1952 the company expanded and relocated production to Cairo, where, according to its website, it established what was then considered the largest pasta factory in the Middle East. Between 1952 and 2000 it strengthened its manufacturing and widened its range while relying on Italian production technology, and from 2000 onwards it invested in advanced machinery and skilled personnel and aligned its systems with international food safety and quality standards. Today its production facility is in Shobra, Cairo, covering 8,400 square meters and equipped with advanced Italian production lines, with all manufacturing carried out under documented procedures. The company says it selects wheat against defined specifications including protein content and gluten strength, and dries pasta in controlled low-temperature cycles over extended periods, with laboratory testing and dough assessments during production. The range has three families: El Negma Retail Pasta in 10 kg bags for homes, restaurants and catering companies, with 22 shapes; El Negma Koshary, made specifically for Egypt's koshary dish with customized thicknesses and sizes, with 19 items; and Parma in 350 g, 400 g and 500 g packs for retail and export markets, produced on demand rather than held as regular stock. The company holds ISO 9001, ISO 22000 and FSSC 22000 certifications. It says it serves local and regional markets and invites partners to distribute its pasta in their regions.