Hilopítes look like fettuccine but comes from the ancient Greek pasta, láganon. This classic egg-and-milk version from Agrozimi is bronze die-cut and made with fresh pasteurized eggs & milk - not powdered. Traditionally made at the end of the summer, hilopítes are laid out to dry covered with clean white sheets. Keeping with this custom, Agrozimi air-dry the noodles slowly and naturally for an exceptional flavor and texture. Enjoy them plain, with a sauce, or as a tasty side to any main dish. Importantly, there are no preservatives, additives, artificial flavors nor colorants.
We chose Agrozimi for brothers Kostas and Yiorgos Martavaltzoglou’s love of tradition, while still daring to experiment with flavors and techniques. We were also impressed by their state-of-the-art facility and commitment to high-quality product standards, all that show in their exceptional pasta.
