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.

The ultimate comfort food!

Trachanas is a hearty, enjoyable and very healthy dish. It is made easily and quickly, and at the end of a tiring winter day it manages to fill us up, calm us down and calm us down.

Nourishing, warming and toning, trachanas is the perfect solution.

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%).

Dried Carrot, Tomato and Spinach fill the taste of our pasta and leave the imagination free for tasty combinations.

It is an ideal choice for a table full of colors !!!

Serve perfectly as a Pasta Salad. You can combine them with Colorful peppers and Olives, olive oil, vinegar, pepper, salt.

They are the Ideal Solution in an Inferior Period.

As well as for Vegans.

A complete meal with all the Nutrient Ingredients our Organization needs.

Ingredients: 100% wheat semolina, carrot 6%, tomato 6%, spinach 6%

Spaghetti

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.

It belongs to the category of oriental pasta that is boiled in a little water and served with their juice.

Traditional Pasta Products 'the Goumenisses'

A delicious and healthy cereal on your table. Accompany it with salads and the main meal ...

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.

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.