The “THEROS” traditional pasta workshop was created in order to remind us the delightful taste of homemade pasta of traditional Greek cuisine. The taste of pure and fresh ingredients which housewives used and we still fondly recall
The most traditional Greek pasta, which in some parts of Peloponnese is also called ‘’toutoumakia’’, sliced in big squares. It can be cooked mainly in the oven with meat, but also in a pot as a soup.
Ingredients: Durum wheat semolina,eggs,milk
Net weight: 500g
Boiling time : 9 Min