Because of its distinctive shape, it is the pasta that excites children and is preferred by adults, as it offers unique appearances on the plate. MISKO Fogo pasta is used in modern recipes with white sauces with seafood, cheese or mushrooms. They are also excellent in pasta salads with mayonnaise and ketchup dressings. Give them a try and you're sure to tie yourself in knots with them!
The wide leaves of the tagliatelle will add extra points to the appearance of your dish and your enjoyment! They are the ideal surface for spreading any kind of sauce and small delicious pieces of meat or seafood, creating dishes that will catch the eye and delight the palate! Tagliatelle with cream and mushrooms, tagliatelle with tenderloin, sun-dried tomato and cream cheese, tagliatelle au gratin and... the combinations are endless!
Chilopites are a type of traditional Greek pasta, made from durum wheat semolina and eggs. The dough is rolled into a thin sheet and then cut into small strips.
They are rightfully at the top of the list of traditional Greek pasta since they are inextricably linked to one of the most beloved and classic recipes of Greek cuisine, that of rooster with chilopites. Long and wide, they are also a wonderful companion to braised beef or chicken, they are uniquely combined with delicious crabmeat and even in their Spartan version with crumbled feta, they are the epitome of simplicity and taste!
