Description
Another fine, traditional pasta. The petoura pasta are mainly associated with the Greeks of the East. Pontians, Asia Minor and Cappadocians made this precious pasta every end of the summer. The petoura resemble the noodles, but they are wider, and strongly reminiscent of the Italian pappardelle. Agrozymi’s vegetable petoura, made from excellent hard semolina wheat, kneaded with spinach, beetroot, red pepper and cuttlefish ink. Colorful, cheerful and delicious. Boil them in a little water, as soon as they are covered, and serve them together with a little of their mucky juice. We can enjoy them even on their own to feel the deep taste of the excellent raw material.
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