The classic recipe – pasta with goat milk and eggs – in a modern edition with different shape: Tagliatelle.
We produce our pasta from the highest quality Greek traditional variety of durum wheat called “Mavragani”. The grain is stone ground into flour in order to maintain all of its natural characteristics.
Our tagliatelle pasta production is made in small lots, slowly extruded through bronze dies in order to produce pasta with rough surface and exceptional texture which optimizes sauce adhesion.
Finally pasta is slowly air dried at low temperatures ensuring that most of both natural aroma and flavor remain unharmed.
Our tagliatelle ingredients:
Durum wheat Mavragani, semolina, eggs, goat milk.