Traditional Greek hilopítes look like fettuccine but come from come from the ancient Greek pasta, láganon. This classic egg-and-milk version is bronze die-cut and made with fresh pasteurized eggs & milk - not powdered - and the pure spring water of the village of Arávissos.
Greek women traditionally made hilopítes at the end of the summer, laying them to dry and covering them with clean white sheets. Keeping with this approach, Agrozimi makes sure these are slowly and naturally air-dried for an exceptional flavor and texture. They can be enjoyed plain, with sauce, or as an accompaniment to any main 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 mixed with fresh summer veggies and sautéed shrimp - a wonderful light family meal. The 500gr. package translates to 1.1lbs., 10% more than standard pasta packs.
How to use it
Need a recipe for your hilopítes? You’ll find one on the inside of the label and we have a couple on our blog, too - try our revisited Cincinnati Chili or our easy shrimp pasta dish.
INGREDIENTS: Semolina from durum wheat, pasteurized eggs, fresh pasteurized whole cow’s milk.
Contains: wheat, eggs, milk..
Serving Size: 2 oz
Servings: about 9
Total Fat 2 g (2%)
Saturated Fat 0g
Trans Fat 0g Cholesterol 45mg (15%)
Sodium 0 mg (0%)
Total Carbohydrate 43 g (16%)
Dietary Fiber 0 g (1%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Vitamin D 0.3 mcg (0%)
Calcium 20 mg (0%)
Iron 0.8 mg (4%)
Potassium 0mg (0%)
STORAGE: Preserve at room temperature, in a cool dark and dry place.