veggie

A playful pasta. According to the history of gastronomy, fusilli pasta was born in Italy and shaped after the windings of the yarn around the spindle.

We took the playful strands and added flavors and aromas of beloved veggies.

Agrozimi vegetable fusilli is mixed with spinach, beetroot, red pepper, and cuttlefish ink, and shaped to hold any sauce well.

It is ideal for salads and buffet meals –thanks to its shape, it retains its texture and flavor for hours after serving.

A winner with both kids and moms, it is mess-proof and easy to eat.

Boiling time: 10 minutes

Ingredients: Semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink (1%).

veggie

A classic all-time-favorite.

Agrozimi macaroni, made with premium semolina durum wheat, fresh eggs and milk, transforms a time-honored pasta into a gourmet feast of flavors. Cook with pancetta, or go for ground beef for an all-time-classic Goulash extravaganza. Add butternut squash, yogurt and Parmesan cheese, or put together a lightened-up mac and cheese with cauliflower, yogurt and cheddar cheese, and enjoy scrumptious dishes that never fail to please.

Boiling time: 8 minutes

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

vegan

According to the history of gastronomy, this popular cylinder-shaped pasta was named after the writing pens that emerged in the mid-19th century revolutionizing writing. Today, the renowned pasta brings a small culinary revolution.

Penne works well in vegetable or meat-based dishes with hearty sauces, mac and cheeses, or any casserole calling for a robust pasta to ensure a chewy but fluffy texture. Agrozimi penne, made with premium wheat, is ideal for holding intense flavors.

Enjoy with a juicy tomato-and-eggplant sauce or with shrimps and garlic.

Make indulgent cheese soufflés or pasta salads with yogurt sauces, and turn every bite into a gastronomic delight.

Boiling time: 10 minutes

Ingredients: Durum wheat semolina.

So delicious that you can enjoy them and plain!

The classic pasta "o goumenisses" is made only with semolina from the heart of wheat and water, without added salt, in brass molds and then dried in slow drying conditions to retain all their nutrients and their wonderful earthy taste.

So delicious that you can enjoy them and plain!

The classic pasta "o goumenisses" is made only with semolina from the heart of wheat and water, without added salt, in brass molds and then dried in slow drying conditions to retain all their nutrients and their wonderful earthy taste.

So delicious that you can enjoy them and plain!

The classic pasta "o goumenisses" is made only with semolina from the heart of wheat and water, without added salt, in brass molds and then dried in slow drying conditions to retain all their nutrients and their wonderful earthy taste.

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%).

vegan

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.

veggie

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.

vegan

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.

This is a specialty from Lemnos: a local pasta cut into very fine pieces. It is produced with flour from Lemnos, fresh eggs and local sheep milk.