The product is made from freshly ground wheat flour and farm chicken eggs. The eggs yolks should be intensively yellow in colour, which is achieved by feeding chicken mainly on farm fodder. The Dziergowice pasta does not contain water, salt or fat; its only ingredients are wheat flour and eggs. In Silesian cuisine and Polish cuisine recipes salt, water and fat are used, but lack of these ingredients in the Dziergowice method does not affect the quality of the pasta. Sunday lunch, which has always gathered the extended family, is particularly ceremonious with its abundance of dishes and unique Decor. For generations the main item on Sunday lunch has been broth served with pasta hand-made by the hostesses themselves. The traditional method of producing home-made pasta is passed from generation to generation by word of mouth, without any written record, as the recipe for home-made pasta is simple and does not require any special skill.