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In the Mediterranean courtyards, women patiently kneaded small lumps of dough and boiled them in water –this tradition is still alive in Sardinia, where a pasta named fregola (strawberry) is produced. Agrozimi makes these delicious doughy beads using premium spelt flour, and recommends you to enjoy them plain so as to savor the flavor of an outstanding pasta. Stuff tender zucchini, add in vegetable stews or soups, pair with salmon, or toss it into a green salad as a well-balanced weight-loss meal.

Boiling time: 7 minutes

Ingredients: Spelt flour.

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Spelt flour kneaded into a classic shape. The beloved Agrozimi orzo pasta is now made with premium spelt flour. Delectable and digestible, a staple in every light eater’s pantry, it brings out the best in a host of recipes while supporting health-conscious dietary choices. Agrozimi dinkel/spelt orzo makes the most of a host of both traditional and original recipes. It dares you to cook and serve it without sauce, plain, with nothing but sea salt, pepper, a splash of extra-virgin olive oil, and a dash of lemon juice. Its fine spelt aromas pair well with shrimps and compliment the flavor of eggplant in a vegetarian casserole. Orzo pasta at its best.

Boiling time: 15 minutes

Ingredients: Spelt flour.

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 Premium spelt flour is slowly kneaded with no added salt to produce Agrozimi dinkel/spelt hilopites. The golden ribbons are naturally air-dried to retain the nutritional value and the sweet, earthy flavor of spelt flour. Enjoy a traditional pasta made with a flour that meets modern-day standards for taste and quality. Easy-todigest, light and always delicious, Agrozimi dinkel/spelt hilopites preserves and shares a time-honored culinary tradition while answering the need for a health-conscious diet.

Boiling time: 9 minutes

Ingredients: Spelt flour.

veggie

Another high-quality, traditional pasta.

It is mainly associated with the Greek populations of the Middle East –the Greeks of Pontus, Asia Minor and Cappadocia made petoura late every summer.

Petoura looks like hilopites pasta, but it’s wider, strongly resembling Italian pappardelle.

Agrozimi vegetable petoura, made with premium semolina durum wheat flour mixed with spinach, beetroot, red pepper and cuttlefish ink, is colorful, fun and flavorsome.

Cook barely covered, and serve in its reduced cooking water. You can enjoy it on its own to savor the deep flavors that only excellent raw ingredients ensure.

Boiling time: 12 minutes

Ingredients: Semolina from durum wheat, dehydrated vegetables

(spinach, beetroot), red pepper, pasteurized squid ink (1%).

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The king of pasta in its lighter, more digestible version. Building on our experience in spaghetti making, we source premium spelt flour, knead it without adding salt, shape it in bronze dies and slowly air-dry it. Once it starts cooking, enjoy the earthy aroma of a high quality spelt wheat. Let indulgence escalate into pleasure when tasting the lightest and easiest-to-digest spaghetti you’ve ever had. You don’t need to mask its flavor with excessive sauces! A small dollop of cream cheese or a light tomato sauce is enough for an outstanding Agrozimi dinkel/spelt spaghetti meal.

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Delicate and ethereal, almost magical, perhaps the finest pasta –hence its name. Its shape makes it ideal for soups, but also a host of other kitchen endeavors. Sautée some angel hair pasta and give your pilaf a unique look and taste. Make imaginative soups. Cook it like spaghetti and it’ll become your children’s favorite. A twirl of its extra thin strands next to a steak will get the general thumbs-up. Feel free to experiment and let Agrozimi angel hair pasta surprise you with its delightful flavor.

It is fresh, baked corn, ground into stone grains. In appearance it resembles oatmeal and is traditionally used mainly in Pontian cuisine. It is ideal for salads and vegetarian dishes. A nice suggestion for the season is a salad with cornbread, black beans and citrus fruits.

Bulgur is a cereal food of different types of wheat, usually from durum wheat. This common ingredient in Mediterranean, Middle Eastern and Indian cuisines is an economical and nutritious choice for the daily table.

Rich in fibers, B vitamins but also in phosphorus, potassium, magnesium and iron. 

It lowers blood pressure and has a low glycemic index.

You can use it in salads, make tabbouleh salad or as an accompaniment instead of rice.

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Traditional and innovative at the same time.

 A pasta coming from the culinary tradition of Pontian Greeks who lived in the Black Sea region, with a shape ideal for gourmet creations in any modern-day kitchen. Makarina pasta falls in between spaghetti and angel hair. Cook it like spaghetti, but don’t be too generous with the sauce as it’s thin and calls for delicate handling. It pairs well with raw sauces that make the most of its shape and bring out the aromas of a strictly sourced wheat flour harmoniously mixed with fresh milk and eggs. Add a steamy twirl of makarina pasta to meats and poultry and create impressive dishes that never fail to please.

Boiling time: 7 minutes

Ingredients: Semolina from durum wheat, fresh pasteurized eggs, fresh pasteurized whole cow’s milk.

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A nutty, oven-toasted dough.

Let simplicity soothe your taste buds with a traditional Pontian pasta that works wonders in modern-day dishes. Evristo pasta has been toasted in an oven, so it can be ready in a matter of minutes. It has a special browned flavor and it’s so delicious that you can just have it plain. Traditionally, Pontian Greeks who lived in the Black Sea region served it with a knob of fresh butter. Put together timesaving dishes and enjoy the taste of a refined toasted dough.

Boiling time: 8 minutes

Ingredients: Soft wheat flour.

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Whole emmer wheat flour is kneaded into a shape that revives a centuries-old tradition common in the Mediterranean region.This handmade pasta goes by different names in different regions and countries: in Crete, it’s called “sioufichta”; in Chios “herisia”; in Cyprus “smilota”; and in Italy “casarecci”. In the past, thin sheets of dough were rolled and twisted, hence the name striftaria (twists), by hand or with the help of a thin wooden rod. Today in Agrozimi we carry on the toothsome tradition producing striftaria pasta made with whole emmer wheat flour, and no added salt. It holds sauce well and makes an ideal basis for pasta salads, remaining delicious for hours after serving thanks to its shape.

Ingredients: Whole-grain emmer (farro) flour.

 Vegan

According to the history of gastronomy, fusilli pasta was shaped after the windings of the yarn around the spindle. For emmer wheat lovers, we have come up with emmer wheat fusilli shaped to hold any sauce well. Fusilli is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.

Ingredients: Whole-grain emmer (farro) flour.