About the product: One in a long line of Middle Eastern pastas, cooked and served in a measured amount of water. It comes straight out of the Mediterranean courtyards, where women patiently kneaded small lumps of dough and boiled them in water. Today in Agrozimi, fresh pasteurized eggs and fresh pasteurized milk are added to produce a pasta with an original shape and outstanding flavor. This pearl pasta is so versatile that’s sure to make a chef out of even the most inexperienced cook.
Ingredients: Semolina from durum wheat, fresh pasteurized eggs, fresh pasteurized whole cow’s milk.
About the company: A 40-year-long history in Pella, Macedonia, Greece. In 1969, Ghiorgos Martavaltzoglou, an Asia Minor refugee, sets up a bakery in his home village, Aravissos, Giannitsa, where he makes bread and traditional pies. A few years later, in 1974, the second generation puts up a flour mill which grinds top-quality flour. In 1980, the modest mill grows into a traditional food cottage industry. In the years to come, consumers’ trust and a rapidly increasing demand spurred the company into expanding to include the production of pasta – hilopites (Greek egg noodles), flour trahana, couscous etc.
Instructions: It can accompany meats, poultry or fish. Just two tablespoons can boost a salad or another raw vegetable dish into an eye-and-palate pleasing meal.
Boiling time: 12 minutes
(Greek: κους κους χειροποίητο)
Agrozimi - Handgemaakte Parelpasta (Kouskous) - 500g