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Fine durum wheat pasta made by pure Laconian ingredients.
Combine it with fresh tomato sauce and grated feta cheese for an extra flavored dish!
Traditional small square size chylopita pasta, origins from Kalavrita region.
Made by old fashioned recipe , is ideal for soups and casseroles .
The secret lies in the old peasant recipes of a grandma from a Greek Village, in their natural production process,in the pure ingredients based on 100% durum flour (semolina) without immixture with white flour for cost-cutting, in their 100% hand-made preparation. Cooking Time: 5-6min Boiling Instructions:Bring the water to the boil in a saucepan, add the pasta and let boil for 5′-6′ stirring occasionally to prevent sticking. Strain and it is ready to serve.
Ingredients: 100% wheat semolina, dried whole fat milk (23gr/kg of semolina), eggs (2,5-3 whole eggs/kg of semolina), salt
Nutrional information per 100gr of product: Energy 371,5Kcal carbohydrates 71g Fats 3,5g Proteins 14g
Tradiotional pasta ‘Makaroni No3’ ideal for the famous dish ”Greek Pastitsio” . Handmade with pure raw materials, mainly from local producers established in Laconia region in the South Greece. Ready in 9-10 min you can also serve them with tomato sauce and feta cheese, or with beef cooked in a thick fresh tomato sauce.
Ingredients: 100% Durum semolina and water.
Nutrional value per 100g: Proteins:11g, Fats:1,5g , Carbohydrates:76,6g, Energy: 364Kcal.
Greek chylopites that owe distinctive taste based on traditional recipe from Pelion Mountain.Made by pure materials (using 100% durum wheat flour, without admixture with white flour), they are all produced by small family businesses with simple production processes and 100% handmade products. Cooking time : 5-6min . Boiling Instructions:Bring the water to the boil in a saucepan, add the pasta and let boil for 5′-6′ stirring occasionally to prevent sticking.Strain and it is ready to serve. You can take full taste even without sauce or cheese!!! Ingredients: 100% wheat semolina, 2,5-3 eggs per kilo of semolina, 32 gr of dried milk per kilo of semolina, up to 2% salt, butter 10% Nutrional Value per 100gr: Energy 446Kcal Scarbohydrates 71g Fats 11,5g Proteins 14g
Traditional sour frumenty origins from Kalavrita region.