PASTA WITH EGGS & MILK

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  • Country Origin: Greece
IMAGE 1- NOODLES WITH EGGS & MILK we know that housewives made "lagoons", a round and thin dough made of flour and water, which, after drying, crushed it with their hands and made a pasta similar to today's noodles. Agro pastry noodles have all the taste of tradition and are made with strictly selected ingredients. Noodles are from pasta that do not drain. / IMAGE 2- NOODLE PIE Small squares of yummy dough, ideal for boiling in a sauce, entering the hull with a little bit of fine meat, giving your body a " say", so the kids can enjoy it easily and without getting dirty. Agrozyme noodle hides in it all the delicacy of fine grain, combined with fresh milk and eggs. Even when boiling it in plain water it is delicious. There is no need to drain, serve with its crunchy zucchini and enjoy the taste of traditioN / IMAGE 3- BRAN WITH EGGS &MILK The petals resemble noodles, but they are wider, reminiscent of Italian papardellas. They are impressive in appearance and provide gourmet dishes with the simplest recipes. Boil them in a sauce or some water, as soon as they are covered, and serve with a little of their sliced ​​baking powder . / IMAGE 4- TAGLIATELLE Italian name, Greek delicacy! Greek semolina from the heart of wheat, fresh pasteurized eggs and fresh pasteurized cow's milk from farms in northern Greece. Agrolyme tagliatelle are made in bronze molds and slowly dried in natural conditions to preserve all their nutrients and unique flavor. Their distinctive shape guarantees impressive dishes and gourmet cooking. / IMAGE 5- I WISH Traditional and original at the same time. A pasta from the Pontian gastronomic tradition, ideal for gourmet creations at any modern table. Pasta is a pasta between pasta and vermicelli. Cook it like spaghetti, but serve it with less sauce because it's thin and needs ... delicate handling. The matching long and brutal sauces / IMAGE 6- SCREWS WITH EGGS & MILK Traditional and original at the same time. A pasta from the Pontian gastronomic tradition, ideal for gourmet creations at any modern table. Pasta is a pasta between pasta and vermicelli. Cook it like spaghetti, / IMAGE 7- PASTA SHARP It's classic, beloved, delicious. Agrozyme's crispy pasta made from excellent durum wheat semolina with fresh eggs and milk turns a traditional pasta into a gourmet creation. Cook it with octopus, make a yogurt soup - mantis, a delicious five-course recipe brought by the Cappadocian refugees, prepare a quick lobster paste for a while and enjoy impressive and delicious dishes. / IMAGE 8- HANDMADE COUSCOUS It belongs to the large category of oriental pasta, which boil in a little, measured water, are not drained and served with their juice. It has its roots in Mediterranean courtyards, where women, with infinite patience, manually killed small dough pellets and boiled them in some water. Nowadays at Agrozyme we add fresh pasteurized eggs and fresh pasteurized raw milk and we create a pasta with original appearance and amazing taste / IMAGE 9- BARLEY Classic though not subversive! Delicious and beloved, Agrozyme's barley punches into dozens of recipes, both traditional and original, and takes off your kitchen. Make jujube with kid, chopped hot soups, impressive barley. Dare to cook it and serve it without a sauce, plain, with only sea salt, pepper, olive oil and a few drops of lemon to feel the amazing taste of the raw ingredients.