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. Agrozimi rediscovers the handcraft tradition of this age-old pasta adding excellent-quality pasteurized cuttlefish ink to produce scrumptious black pearls that transform the simplest meal into a lavish feast.
Ingredients: Durum wheat flour, (spinach, beetroot), red pepper, pasteurized squid ink (1%).
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: Agrozimi handmade cuttlefish ink pearl pasta is ideal to accompany fish and seafood, gives a strikingly color contrast when paired with strained yogurt, and boosts a salad into an eye-and-palate pleasing meal.
Boiling time: 12 minutes
(Greek: κους κους χειροποίητο με μελάνι σουπιάς)
Agrozimi - Handgemaakte Inktvisinkt Parelpasta (Kouskous) - 500g