Traditional Pasta | Ready in just 3 min
No additives, no dyes, no preservatives
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Traditional Pasta
Chilopitaki, Orzo, Lasagna, Rotini and Trahanas. They are made from mixture of soft and hard flour, eggs and sheep's milk. They do not contain dyes and preservatives.
Pasta boils in 3 minutes!
Vegan Pasta
Vegan Trahanas and Vegan Rotini. They are made from mixture of soft and hard flour and vegetable ingredients (tomato, spinach, carrot, etc.). They do not contain dyes and preservatives.
Pasta boils in 3 minutes!
Organic Pasta
Chilopitaki, Orzo, Lasagna, Rotini and Trahanas. They are made from mixture of organic ingredients, soft and hard flour, organic eggs* and cow's milk*.
*Organic materials in powder form.
Pasta boils in 3 minutes!
Whole Wheat Pasta
Whole wheat and Zea flour pasta. Chilopitaki, Orzo, Lasagna, Rotini. They are made from whole wheat flour, eggs and sheep's milk. They do not contain dyes and preservatives.
Pasta boils in 3 minutes!
EfZYMON
EfZYMON
The word "EFZYMON" is etymologically derived from combination of two Ancient Greek terms: the inseparable prefix "ef-" (ευ-) and the noun "zymē" (ζύμη).
• "ef-" (ευ-): A prefix denoting that which is good, correct, easy, or of high quality.
• "zymē" (ζύμη): The familiar mixture (flour, water, yeast) used to prepare bread, pasta, or other baked goods.
Consequently, both etymologically and semantically, the word describes dough that has undergone a proper, high-quality, and successful fermentation - or a product made from such excellent dough (resulting in something airy, well-kneaded, and easy to digest).
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