Agrozimi

Orzo, or kritharáki in Greek, is in every Greek pantry because its rich egg and milk pasta flavor make for the ideal quick and hearty meal.  Made from durum wheat semolina, fresh pasteurized eggs and whole milk (not powdered!), this pasta is tasty enough to be enjoyed plain, with a drizzle of olive oil and dash of lemon.

Importantly, there are no preservatives, additives, artificial flavors nor colorants. For more information on all the Ingredients and Nutrition, click on the tabs above. 

Why we love it

We love kritharáki as a more robust alternative to rice, a perfect accompaniment to any dish with a nice sauce, or in hearty soups. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your spelt kritharaki? You’ll find one on the inside of the label and here’s one more for an easy stovetop shrimp youvetsi.

Pétoura were brought to Greece by the refugees of Asia Minor and are especially common in northern Greece.  Women would make these wide, flat noodles at the end of every summer, air-drying them under clean white sheets.  Agrozimi has given a fresh twist to the traditional recipe, adding spinach, beets, red peppers, and squid ink for added flavor.  Their festive, bright colors are a wonderful addition to any family meal and a special treat for your guests.

Importantly, there are no preservatives, additives, artificial flavors nor colorants. For more information on all the Ingredients and Nutrition, click on the tabs above. 

Why we love it

We love these pétoura with a simple drizzle of extra virgin olive oil and a grating of aged cheese so their colors can continue to shine throughout the meal. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your pétoura?  You’ll find one on the inside of the label!

Derived from the ancient Greek láganon pasta, Greek women traditionally made hilopítes at the end of the summer, laying them to dry and covering them with clean white sheets. Following tradition, these hilopítes are made from durum wheat semolina, fresh pasteurized eggs and whole milk (not powdered!) and are slowly air-dried to retain their full flavor.  They can be enjoyed plain, with sauce, or as an accompaniment to any meat dish.

Importantly, there are no preservatives, additives, artificial flavors nor colorants. For more information on all the Ingredients and Nutrition, click on the tabs above. 

Why we love it

We love hilopítes served on a platter, with a rich sauce and chunks of stew on top - a wonderful hearty family meal. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your hilopítes?  You’ll find one on the inside of the label! Or try our revisited Cincinnati Chili.

This traditional Greek pasta is made with the finest soft wheat flour and yogurt from cultured, pasteurized, whole milk.  The dough is naturally dried and then passed through a sieve by hand, giving it a distinctive texture and flavor.  Fast-cooking, trahaná can be eaten hot or cold.

Importantly, there are no preservatives, additives, artificial flavors nor colorants. For more information on all the Ingredients and Nutrition, click on the tabs above. 

Why we love it

We love trahaná  as the ultimate comfort food, in a simple soup with a pat of butter mixed in, ready in a flash. We add freshly ground pepper and another dollop of yogurt for even more tang. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your trahaná? You’ll find one on the inside of the label!

Orzo, or kritharáki in Greek, is in every Greek pantry because its an ideal quick and hearty meal.  This version is made from the fresh water of Arávissos village and spelt flour (triticum spelta), a hardier and more nutritious cousin of classic wheat flour, with a more easily-digestible form of gluten. The slightly nutty flavor makes it a perfect accompaniment to any tomato-based dish.

Why we love it

We love spelt kritharáki as a more robust alternative to rice and a perfect base for your favorite vegan dishes. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your spelt kritharaki? You’ll find one on the inside of the label and here’s one more for an easy stovetop shrimp youvetsi.

This version is made from the fresh water of Arávissos village and spelt flour (triticum spelta), a hardier and more nutritious cousin of classic wheat flour, with a more easily-digestible form of gluten.  The slightly nutty flavor makes it a perfect accompaniment to any tomato-based dish. These hilopítes are slowly air-dried to retain their full flavor and retain their shape and texture better than whole wheat pasta.  

Why we love it

We love spelt hilopítes as a wonderful base for vegan dishes. Their slightly nutty flavor can be enjoyed either plain or with a rich tomato sauce. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs.

How to use it

Need a recipe for your hilopítes?  You’ll find one on the inside of the label!