Goumas Stilianos, the creator of the Traditional Pasta Industry "EfZYMON" (photo taken in 1988).
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EfZYMON Pasta Since 1983
"Chilopitaki (Quadretti)", "Lasagna", "Rotini", "Orzo", "Trahanas (Pastina)" in various variations. Pasta has always been the main choice in the diet for everyday or Sunday dinners. Made with pure ingredients (milk, wheat, eggs), drizzled with red or white sauce, "snow-made" with plenty of cheese, they "blend" perfectly with seafood and meat, they are married with legumes, they become delicious nutritious soups, but also wonderful cold salads.
In the past, housewives, especially in the villages, made their own homemade pasta. Their preparation was always done during the summer months, usually after harvesting and threshing, when they had enough of the necessary ingredients: grain, fresh goat's milk and eggs. They shaped the dough, cut or rubbed it by hand and spread it out to dry well in the sun. Then, they kept it in their cellars in canvas bags so that they could have supplies throughout the year.
We continue the tradition of our ancestors, from 1983 till today, in the Traditional Pasta Industry "EfZYMON", with the same passion, excellent quality pasta worked with the purest ingredients, made them to boil in just 3 minutes.
Why I Choose EfZYMON Traditional Pasta
More than 40 years of experience in making pasta.
The selection of raw, non-intensive cultivation, materials is done carefully by local producers and after extensive testing of all the pasta.
EfZYMON adopts minimal industrial intervention in production. The mixing of the ingredients, the texture of the dough, the drying of the pasta done as in traditional. Ingredients are checked visually and by touch for dough and drying. That is, there are no automatic mixers of the ingredients that create the dough. An initial amount of ingredients is mixed and then the dough is monitored visually and by touch for fine texture. Similarly, drying does not rely entirely on machines. At regular intervals pasta inspected and the appropriate interventions are made (temperature, humidity, amount of air). With this technique, which approaches the old traditional pasta, "EfZYMON" preserves its taste and its color.
Rich in vitamins, trace elements, iron and phosphorus. High in B12 and protein.
Ready in 3'. They are unique in their kind, due to the natural ingredients used and the way ingredients mixed and dried, they boil in just 3 minutes. Natural ingredients used in "EfZYMON" pasta, made them tolerant to the digestive system.
The "EfZYMON" pasta highlights the taste of gastronomic dishes. Back to cooking with traditional products.
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