Our Products

Lasagne
Lasagne

LASAGNE/TAGLIATELLE

The most common ribbon-shaped pasta. It is usually 9 millimeters wide but there are narrower variants that offer elegance and ethereal pleasure. Available in several flavors, like the classic milk and egg. It is a very popular pasta as it combines nicely with most sauces, mainly with meat sauces, such as Bolognese.

You can select up to three flavors. The most popular combination is the tomato, spinach and carrot flavor, which combines excellently with simple butter or olive oil sauces. You can find more intense and special flavors, though, like sweet paprika and garlic, squid ink, porcini mushroom, spirulina or the more “Hellenic” olive of mastic flavors.

Malfadine
Malfadine

This charming pasta was created to celebrate the birth of Princess Mafalda, daughter of Italy’s last king Vittorio Emanuele III, in 1902. Its two most common names refer to the princesses, regginette – “little queens” and mafaldine” – little Mafaldas. It is a distinctly southern Italian semolina pasta (the King was born in Naples). Its lacey edge, like narrow lasagne, gives it a festive look.

Trahana
Trahana

ΤΡΑΧΑΝΑΣ

Trahana is a milk and flour pasta with grainy and uneven shape. Greece is the leader in production and consumption of traditional trahana and, undoubtedly, claims the title of the country with the most trahana variants and dishes. Greek cuisine of older times was rightly based on this exceptionally nutritious pasta. Today, modern cuisine has brought trahana back from oblivion and placed it among the most “gourmet” pasta.

The slow process of drying the trahana has found its way into Greek oral tradition, referring to anyone who is very late.

Pappardelle
Pappardelle

In Tuscany’s dialect the word papparsi means swallow, devour. Easily done with the wonderful shape of this pasta, wide and thick strips of rich egg dough, with a pallet-pleasing taste. Best combined with strong, oily meat or venery sauces. Papardelle date back to the middle ages, where they were prepared in blood-laced game broth.

Ditali
Ditali

Ditali are small cylinders, with roughly equal length and diameter. The name comes from the word ditale (thimbles) and dita (fingers). Usually cooked in broth or thick soup.

Eliche
Eliche

Eliche

This pasta’s name (and shape) comes from the Italian word for screws or propellers. Short pieces of pasta, twisted in spiral like a screw. It is very popular and can be found in many flavors like the classic egg and milk flavor, tricolored (tomato, spinach and carrot) flavor, even whole wheat flavor.

Its shape holds sauces exceptionally well, is very pleasing to the eye and leaves a unique feeling in the mouth. It goes well with most sauces, especially meats and cheese sauces. Also, it can serve perfectly as the base of a cold salad.

Penne
Penne

Penne are probably the most famous tubular pasta. They’re empty cylinders, with a length of roughly five times their diameter and their edges are slanted, like the stylus they take their name from. One may find smooth (lisce) or ribbed (rigate) penne, and ribbed penne are stronger and hold sauces better. Just like a stylus pulls ink from the bottle, this pasta’s sharp edges pull the sauce. The slanted cut creates a wider opening for the sauce to fill it up.

Conchiglie
Conchiglie

CONCHIGLIE

Although any pasta resembling a shell can be called conchile, this name usually refers to this particular, sea snail shape. Ribbed outside, with a smooth, deep cavity, conchiglie hold sauce better than any other pasta. Conchiglie are a wonderful match for light sauces, like arrabiata, or sliced vegetables that can enter the pasta’s cavity for easier eating. This quality makes conchiglie very popular and it is easily available in many flavors , like the classic egg and milk  or vegetable (tomato, spinach, carrot, beetroot).

Quadretti
Quadretti

QUADRETTI

Quadretti is a traditional pasta, made of semolina, egg and milk. In some parts of Peloponnese it is called “tatoumakia”. An elegantly small square pasta, the simplest of shapes, it is traditionally served in broth and light soup but is widely used with thicker sauces and soups (minestrone).

Puntine
Puntine

Puntine stands between couscous and rizo. It looks like sesame seeds and softens up when cooked. Ideal for soups and small children.

Riso/Orzo
Riso/Orzo

RISO/ΟRZO

This category of small, rice-shaped pasta, which includes riso, orzo and puntine, have no real differences in shape or behavior. Its thicker centre than most other short pasta makes it heartier and a favourite for adults. It is usually used in soup but can be the base of wonderful salads or pilaff . It can support and absorb sauces as well as rice.

It is ideally prepared in vegetable broth and in soup but, thanks to its versatile form, it fits wonderfully in dry recipes or cold dishes.

Riso hails from an Italian tradition, born to cope with the lack of rice on the family table. Hence, a tasty alternative was created, able to be prepared like rice or pasta in a variety of recipes.

Spaghetti
Spaghetti

Maccheroni / spaghetti

“I believe Italians have two things in their mind… and one is spaghetti”.

Catherine Deneuve

Spaghetti: The name of this famous pasta is equally simple and obvious: It is a small length of thread or rope (spago in Italian). This long pasta is categorized numerically according to its width. It is the most popular pasta in the world, covering two thirds of global pasta consumption.

The word “spaghetti” is used in Greek as a substitute for “pasta”. Simple is always better and what is simpler than a tubular length of semolina dough.

Both types go well with many sauces.

Casarecce
Casarecce

Cassrecce

This delightful, modern “rolled pasta” hails from central and southern Italy. Its name points to a peaceful, homely atmosphere. It is very popular and widely available in many flavors like the classic egg and milk or vegetable flavor.

Thanks to its attractive shape and rough surface it can be combined flawlessly with Mediterranean ingredients (basil, eggplant, tomato and ricotta) as well as with seafood.

  • RICCIOLINI FROM METSOVO

    RICCIOLINI FROM METSOVO

    RICCIOLINI FROM METSOVO
  • LASAGNE

    LASAGNE

    LASAGNE
  • LARGE LASAGNE

    LARGE LASAGNE

    LARGE LASAGNE
  • TAGLIOLINI

    TAGLIOLINI

    TAGLIOLINI
  • MALFADINE

    MALFADINE

    MALFADINE
  • PAPARDELLE

    PAPARDELLE

    PAPARDELLE
  • TRADITIONAL PASTA

    TRADITIONAL PASTA

    TRADITIONAL PASTA
  • RISO

    RISO

    RISO
  • ORZO

    ORZO

    ORZO
  • PUNTINE

    PUNTINE

    PUNTINE
  • COUSCOUS

    COUSCOUS

    COUSCOUS
  • DITALI

    DITALI

    DITALI
  • CONCHIGLIE

    CONCHIGLIE

    CONCHIGLIE
  • ELICE

    ELICE

    ELICE
  • CASARECCE

    CASARECCE

    CASARECCE
  • PENNE

    PENNE

    PENNE
  • QUADRETTI

    QUADRETTI

    QUADRETTI
  • SWEEET TRAHANA

    SWEEET TRAHANA

    SWEEET TRAHANA
  • SOUR TRAHANA

    SOUR TRAHANA

    SOUR TRAHANA
  • SPICY LENTEN TRAHANA

    SPICY LENTEN TRAHANA

    SPICY LENTEN TRAHANA
  • WHEAT TRAHANA

    WHEAT TRAHANA

    WHEAT TRAHANA
  • RYE TRAHANA

    RYE TRAHANA

    RYE TRAHANA
  • VEGETABLE ELICE

    VEGETABLE ELICE

    VEGETABLE ELICE
  • VEGETABLE CONCHIGLIE

    VEGETABLE CONCHIGLIE

    VEGETABLE CONCHIGLIE
  • VEGETABLE PENNE

    VEGETABLE PENNE

    VEGETABLE PENNE
  • VEGETABLE LARGE LASAGNE

    VEGETABLE LARGE LASAGNE

    VEGETABLE LARGE LASAGNE
  • TOMATO QUADRETTI

    TOMATO QUADRETTI

    TOMATO QUADRETTI
  • VEGETABLE CASARECCE

    VEGETABLE CASARECCE

    VEGETABLE CASARECCE
  • SPAGHETTI NO. 6

    SPAGHETTI NO. 6

    SPAGHETTI NO. 6
  • SPAGHETTI NO. 10

    SPAGHETTI NO. 10

    SPAGHETTI NO. 10
  • WHOLE GRAIN QUADRETTI

    WHOLE GRAIN QUADRETTI

    WHOLE GRAIN QUADRETTI
  • WHOLE GRAIN ORZO

    WHOLE GRAIN ORZO

    WHOLE GRAIN ORZO
  • RYE QUADRETTI

    RYE QUADRETTI

    RYE QUADRETTI
  • RYE LASAGNE

    RYE LASAGNE

    RYE LASAGNE
  • VEGETABLE TRAHANA

    VEGETABLE TRAHANA

    VEGETABLE TRAHANA
  • EMMER WHEAT LARGE LASAGNE

    EMMER WHEAT LARGE LASAGNE

    EMMER WHEAT LARGE LASAGNE
  • EMMER WHEAT QUADRETTI

    EMMER WHEAT QUADRETTI

    EMMER WHEAT QUADRETTI
  • EMMER WHEAT ORZO

    EMMER WHEAT ORZO

    EMMER WHEAT ORZO
  • EMMER WHEAT PENNE

    EMMER WHEAT PENNE

    EMMER WHEAT PENNE
  • PORCINI MUSHROOM LARGE LASAGNE

    PORCINI MUSHROOM LARGE LASAGNE

    PORCINI MUSHROOM LARGE LASAGNE
  • SPIRULINA LARGE LASAGNE

    SPIRULINA LARGE LASAGNE

    SPIRULINA LARGE LASAGNE
  • SQUID INK TAGLIATELLE

    SQUID INK TAGLIATELLE

    SQUID INK TAGLIATELLE
  • MASTIC FLAVOURED TAGLIATELLE

    MASTIC FLAVOURED TAGLIATELLE

    MASTIC FLAVOURED TAGLIATELLE
  • GARLICPEPPER LARGE LASAGNE

    GARLICPEPPER LARGE LASAGNE

    GARLICPEPPER LARGE LASAGNE
  • WHOLE GRAIN LASAGNE

    WHOLE GRAIN LASAGNE

    WHOLE GRAIN LASAGNE
  • SAFFRON RISO

    SAFFRON RISO

    SAFFRON RISO
  • TURMERIC AND WATERCRESS LARGE LASAGNE

    TURMERIC AND WATERCRESS LARGE LASAGNE

    TURMERIC AND WATERCRESS LARGE LASAGNE
  • SAFFRON LARGE LASAGNE

    SAFFRON LARGE LASAGNE

    SAFFRON LARGE LASAGNE
  • SUNDRIED TOMATO AND OLIVE CASARECCE

    SUNDRIED TOMATO AND OLIVE CASARECCE

    SUNDRIED TOMATO AND OLIVE CASARECCE
  • QUADRETTI

    QUADRETTI

    QUADRETTI
  • SMOKED PAPRIKA TAGLIATELLE

    SMOKED PAPRIKA TAGLIATELLE

    SMOKED PAPRIKA TAGLIATELLE
  • WHOLE GRAIN RISO

    WHOLE GRAIN RISO

    WHOLE GRAIN RISO