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Pearl couscous (sometimes called Israeli couscous in the States) came to Greece from the Eastern Mediterranean. Women would patiently roll out the little balls of pasta to then prepare a filling meal. Agrozimi has kept this tradition, continuing to make the award-winning pasta by hand with the finest durum wheat semolina and fresh spring water from their village of Arávissos, with slow, natural drying. By using freshly pasteurized eggs and milk instead of powdered, they ensure a higher-quality, richer flavor.
We just love this versatile pasta, it is delicious hot or cold, in soups, salads or even plain, just add a couple of tablespoons to turn any salad or vegetable dish into a filling meal. You can also find an authentic Greek recipe on the inside of the label. 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.
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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