400 g
Tagliolini
3minutes
Made in Lebanon
Fresh egg pasta, made here – not imported, not imitated. Four ingredients, rested forty-eight hours, cut through bronze dies in our own factory.
01 · Made here
Most premium pasta on the Lebanese shelf arrives in a container. Ours doesn't. The eggs are local, the dough is mixed and rested here, and the dies are ours.
We started 3abayad, bottling pasteurized egg whites in glass. The yolks fell out as a byproduct – deep yellow, plentiful, almost free. Throwing them away was never going to sit right.
Those yolks make extraordinary fresh pasta. Richer, lighter and meaningfully higher in protein than anything the dry aisle was offering.
We reached for Italian technique first, then realised the soul of the thing was Lebanese. So we stopped borrowing a costume and built it here instead.
We are not making Italian pasta in Lebanon. We are making Lebanese pasta.
we bottle the whites · the yolks become pasta Meet 3abayad02 · The pasta
Turn the box over and the whole list fits on one line. That's the point – this is pasta for people who read the label.
The whole reason this exists. Colour, richness, and most of the protein.
Durum, coarse-milled. The bite that stands up to a real sauce.
Softens the dough just enough to roll thin and stay tender.
That's the list. No preservatives, no fillers, nothing else.
03 · The cuts
Every cut comes in a 400g box with its own colour, so you can find the one you want from across the aisle. The cooking time changes with the shape – that's the number on the front.
04 · The people
A small team, all of it on the ground in Lebanon.
Product and operations. The egg supply and the factory floor that make this real rather than theoretical.
Strategy and brand. Ex-McKinsey, builds ventures across Lebanon and the Gulf.
Ex-BRB production. The proof we can make this at quality and at scale, box after box.
Why it's good for you
Four ingredients, and all four are on the front of the box. No preservatives, no fillers, nothing you need a search engine to understand.
Egg yolks put 15g of protein in a serve – 20g in the high-protein fusilli – meaningfully above regular pasta, without a powder in sight.
We never compress the dough at speed. A relaxed gluten network means smooth digestion and none of that post-meal heaviness.
05 · Recipes
Each one is written for a single shape and its cooking time. Pick a cut – the whole method changes with it.
Tagliolini
The fastest thing you'll cook all week. Thin strands need a thin sauce – oil, lemon and a lot of parsley, tossed hard so it clings instead of pooling.
Don't skip the pasta water. The starch is what turns oil and lemon into something glossy. Without it you get a salad.
Fusilli
Zucchini cooked hard until the edges blacken, then loosened with a raw mint oil. Half the plate is vegetables and it still eats like comfort food.
The char is the flavour. If you stir the zucchini it will never brown – set a timer and walk away from the pan.
Fusilli · high-protein
The creamy one, without the cream. Labneh loosened with hot pasta water does everything double cream does – and the pasta is already carrying 20g of protein before the mushrooms arrive.
Off the heat, always. Labneh curdles if you boil it. The residual heat of the pan and the pasta is more than enough.
Conchiglie
Shells were built to catch things, so give them something to catch. This is the pantry dinner – a tin of chickpeas, a slow tomato sauce and the spice tin every Lebanese kitchen already has.
Crush some of the chickpeas. Whole ones roll off the pasta. Broken ones thicken the sauce and give the shells something to hold.
Lasagna
No béchamel, no hour at the stove. Fresh sheets need no pre-boiling and labneh does the work of a white sauce, so this goes together in twenty minutes and bakes while you set the table.
Squeeze the spinach properly. Wrap it in a clean tea towel and wring it out. You should be surprised how much water comes out.
Cooking times are for Jood fresh egg pasta and are shorter than the dry pasta you're used to. Start tasting a minute early, and pull it while it still has a bite – it keeps cooking in the pan.