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Hylopites (hand made Greek tagliatelle), 500gr

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Hylopites (hand made Greek tagliatelle), 500gr, "Agroktima Papageorgiou"

CODE: 6050006

2.90

New delivery expected
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Greek traditional pasta with vealGreek traditional pasta (Hylopites) from “Agroktima Papageorgiou”, are made of wheat flour, sheep milk and fresh eggs. Manufactured without preservatives nor additives. The temperature during drying is carefully kept low to preserve the nutritionals and taste.

Papagerogiou family are specialists in the production of organic flour of great nutritional value and amazing taste. In their family mill they craft pasta with notable character.

Bourazani -Ioannina

Boiling time : 7 to 9 minutes

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Greek traditional pasta with truffle and garlic

In this recipe, chef Nikos brings togetheer the traditional pasta with classic gourmet tastes

Ingredients 

Method

Bring a large pan of salted water to the boil, throw in the pasta and cook "al dente". When ready rince with cold water and put aside.

In a large pan over medium heat, heat up the olive oil and olive oil with truffle flavouring, lightly cook the garlic, the onions and the truffle slices.

Degalze the pan with white wine, this is very important !

Pour the pasta into the pan and cook until there is no more fluids. As soon as the "wedding" is finished, serve and enjoy !

Cheese is optional.


Greek traditional pasta baked with sundried tomato, cream and basil

Ingredients Hylopites

Method

Bring a large pan of salted water to the boil, then add the pasta and cook until firm but not hard (al dente). Drain the pasta and put it in a Pyrex baking pan.

Get a frying pan warm, on medium heat and add the cream, the sun-dried tomatoes and the pulp. Season with basil, sea salt and pepper and cook until  the sauce get thicker.

Add the sauce in the baking pan with the pasta and stir (add some cheese if you want). Bake in a pre-heated oven, at 200οC for 10-15 minutes.

 

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