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Pétoura pasta 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 kept this tradition, using pasteurized whole milk and eggs (not powdered!), with slow, natural drying for a higher-quality, rich flavor and texture. Importantly, there are no preservatives, additives, artificial flavors nor colorants.
For the discerning pasta lover, Agrozimi offers products that recapture forgotten traditional ways and add experimental new flavors.
We love this pappardelle-like pasta as an accompaniment to traditional Sunday and holiday roasts. You can find a deliciously authentic Greek recipe on the inside of the label pétoura or just enjoy them with a simple drizzle of extra virgin olive oil and a grating of aged cheese, or simply toss your cooked pasta with one of Elli & Manos’ Greek Flavor Bursts. The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs. While there is a suggested cooking time on the pack, try it for yourself and cook to taste, especially if you like your pasta “al dente”.
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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 2g (2%)
Saturated Fat 0g
Trans Fat 0g
Cholesterol 45mg (15%)
Sodium 5mg (0%)
Total Carbohydrate 43g (16%)
Dietary Fiber 0g (1%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Vitamin D 0.3mcg (0%)
Calcium 20mg (0%)
Iron 0.8mg (4%)
Potassium 0mg (0%)
STORAGE: Preserve at room temperature, in a cool dark and dry place.
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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.Read Their Story