Petoura

veggie

Another high-quality traditional pasta. It’s mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia made petoura late every summer. Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle. Its golden ribbons ensure a striking eye-pleasing effect for your gourmet dishes, even those based on the most minimalist of recipes. Cook in a sauce or barely covered, and serve in its reduced cooking water. Agrozimi petoura pasta, made with premium semolina durum wheat flour kneaded with fresh milk and eggs, is so flavorsome that can be enjoyed plain. Add a splash of olive oil or a knob of fresh butter and savor the deep flavor that only an excellent raw ingredient ensures.

Boiling time: 14 minutes

Ingredients: Semolina from durum wheat, fresh pasteurized eggs,

fresh pasteurized whole cow’s milk.

Package: In bags of 0.5kg.