Pantry

This pasta just screams… Mum! The most traditional of all short pasta, it brings to mind flavors and aromas from our childhood and times around the family table. Its wheat-grain shape is wonderfully mushed when cooked and fits perfectly the traditional “mum’s” recipe of youvetsi with pork and risoni, but it is equally delicious in more modern versions such as risoni with shrimps, risoni with caramelized onions and Kefalotyri cheese, or even risoni with pumpkin cream and Feta cheese!

Its shape resembles a grain of wheat and, although it is a bit thicker than medium orzo, it also gets wonderfully mushed when cooked and tastes great in youvetsi or ragout. It is equally delicious in more modern recipes such as orzo with shrimps, orzo with caramelized onions and Kefalotyri cheese, or even orzo with pumpkin cream and Feta cheese!

Traditional pasta, ideally suited for braised Octopus. Contains fresh durum wheat semolina, eggs, fresh cow’s milk, salt.

For a successful pastitsio you need skill, but also the right kind of pasta! A synonym of the traditional Greek recipe for pastitsio, this hollow thick pasta will do half the work for you as you dive into the making of delicious béchamel sauce. Let them all wonder how you do it!

“No introductions are necessary when it comes to the… king of pasta!
The famous name, spaghetti, is the plural of the Italian word “spaghetto”, which means “thin string”. However, spaghetti is fantastic for traditional Greek recipes, for example combined with minced meat, it is loved by children and grown-ups alike, and it is as delicious plain, “showered” with cheese or bathed in red sauce!”