Semolina made from high quality wheat, without preservatives and additives. It is ideal for halvahs, ravani, cakes, nut pies, samali, milk pies, yoghurt pies, etc. Enjoy it in many delicious combinations!
Their well-known name, spaghetti, comes from the plural of the Italian word spaghetto, which means thin string. However, they tie in fantastically with Greek classics such as minced meat pasta, are loved by young and old alike, and are just as delicious plain, sprinkled with cheese or doused in red sauce!
The right pasticcio needs the right chef and of course the right pasta! No3s are used for pastitsio or with sauce, or even in a salad. They add an original look to the dish, whatever the recipe.
It's common knowledge that these streaks have a passionate relationship with sauces, holding all their ingredients together with proverbial skill! As their name suggests, they feature well-formed outer stripes that no sauce, white or red, can resist, offering dreamy flavours cooked for classic dishes. Furthermore, they can be used in the oven in souffles or even in fresh salads!
The most traditional short pasta shape, known from grandmother's traditional recipes. It is shaped like a grain of wheat and is very tasty in yuvetski, with lamb and in ragout. It is also ideal for orzo.
The most traditional shape of short pasta, known from grandmother's traditional recipes at family tables. With a shape reminiscent of a grain of wheat, a little 'thicker' than Orzo Medium, it also pours amazingly well and binds beautifully in giouvetsi or ragout. Just as delicious in more modern recipes: orzo with shrimp, orzo with caramelized onions and headcheese, or even orzo with pumpkin cream and feta!
One of the most popular short pasta shapes, distinguished by the hole in the inside. Its shape resembles a rosary bead. It is mainly used in meat or vegetable soups, in casseroles, in red sauces and in fasting recipes (e.g. octopus).
