Maggiri Cretan traditional pasta 400gr

The traditional Heraklion pasta. Read the recipe. Half is boiled the other half is fried and then you drench them both in the boiled pasta broth. Served almost as a thick soup sprinkled with a lot of goat cheese.

Hand kneaded, naturally air dried and packaged in Aspasia Giakoumaki’s traditional family pasta workshop in Heraklion, Crete.

No preservatives.

Following the old Heraklion handmade pasta traditional recipes, Mrs Aspasia Giakoumaki and her family created a family pasta workshop to offer pure and natural pasta using only pure ingredients from Crete without any preservatives.

The name "Maggiri" derives from the local Heraklion traditional pasta prepared in a specific way. Half of the pasta was boiled, half was fried and then all together was drenched in the boiled pasta broth. Served almost as a thick soup sprinkled with a lot of cheese.

According to a Cretan saying ( mantinada)
"Mangiri helped raise many generations in Crete,
Through a time unchanged pasta tradition"

Every morning before Aspasia starts kneading the pasta of the day, here comes the Cretan shepherd to her doorstep with the fresh sheep’s milk required for the day kneading. Local farm free-range eggs are strictly used. Only traditional methods are used without preservatives to ensure the flavor and the vitamins of their pasta products.
 

Ρίχνετε τα μισά ζυμαρικά σε ζωμό κρέατος να βράσουν.

Σε ένα αντικολλητικό τηγάνι ρίχνεται λίγο ελαιόλαδο και τηγανίζετε ελαφρώς (ανακατεύοντας) τα άλλα μισά ζυμαρικά. Στη συνέχεια τα ρίχνετε μέσα στα υπόλοιπα ζυμαρικά που βράζουν. Τα αφήνετε να πάρουν όλα μαζί μία βράση και είναι έτοιμα. Στην ουσία έχετε μία πηχτή χυλωμένη σούπα ζυμαρικών που δεν θα σουρώσετε.

Σερβίρετε απ' ευθείας σε βαθύ πιάτο τα ζυμαρικά με το ζουμί τους και πασπαλίστε με μπόλικο τυρί, κατά προτίμηση κρητικό ανθότυρο (ξηρό).