Tagliatelle – Hilopitakia in Greek – are very popular used in traditional dishes like “Kokkoras kokkinistos” – Rooster Stew in Wine Sauce.
We produce our pasta from the highest quality Greek traditional variety of durum wheat called “Mavragani”. The grain is stone grounded 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.
In former years, Greek housewives used to roll out dough and cut it with a knife into small pieces. We try to give our Tagliatelle the same shape and size as they had when they were still handmade rather than mass produced.
Our tagliatelle ingredients:
Durum wheat Mavragani, goat milk, semolina.