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One of the most “ancient” sorts of pasta, a basic component of our diet. Trahana has brought up many generations of Greeks due to its high nutritional value. Apart from the usual way of cooking, in soup, you can also experiment with other dishes, such as vegetables stuffed with trahana, especially during summer, when a variety of fresh vegetables is out. 

Trahana is a kind of pasta made of flour and milk. It has got a granular and mostly irregular shape. Each grain is approximately 2-3mm wide. There are two varieties of trahana: Sour trahana and sweet trahana. 

Orzo or minestra is a type of pasta mostly found in the Mediterranean cuisine (Greek or Italian). It is oval-shaped and looks like large grains of rice. Both in Greek (krithari) as well as in Italian, its name derives from the equivalent word for barley. It is made of semolina, flour, eggs, sheep milk and salt. It is extremely popular with the Greek cuisine. 

Hilopites is a kind of traditional Greek pasta, resembling noodles, and made with eggs, sheep milk, flour, semolina and salt. In some part of the Peloponnese it is also called “toutoumakia”. It can be cooked in a variety of ways, as soup or with chicken etc. 

Τ agliatelle  is a traditional Italian dish which has become part of the Greek cuisine over the last years. Due to its origin, it is also called tagliatelle. It is made of eggs, sheep milk, flour, semolina and salt, according to traditional recipes from the...

Fusilli is a kind of pasta with a rather elaborate shape, resembling screws, which is why the Greeks often refer to it as such. It can be found in colorful salads after it has cooled down and is perfectly combined with cold meat as a main dish. It can also be cooked with tomato sauce and any meat of your choice. 

Manestraki with Whole Wheat Flour 

Tagliatelle with Whole Wheat

Papardelle with Receipes of Mountainous Corinthia

Noodles with Whole Wheat Flour / Receipes of Mountainous Corinthia