Traditional Cretan Pasta Kritharaki with Vegetables- Maggiri 400gr

Traditional Cretan Pasta Kritharaki with Vegetables- Maggiri

Classic barley (orzo) pasta is kneaded with durum wheat semolina flour, fresh free-range eggs, and fresh sheep milk. All Maggiri products are hand kneaded, naturally air dried and packaged in Aspasia Giakoumaki’s traditional family pasta workshop in Heraklion, Crete.

Cretan Traditional Pasta Maggiri add another delicious pasta with unique flavour and aroma in their product line. Kritharaki pasta made from fresh vegetables beetroot, carrot, spinach and semolina. It is healthy and tasty, ideal to use it in many recipes or enjoy it plain. It doesn't contain any perservatives.

Cretan diet is all about simplicity of ingredients and richness of flavour. Traditional Homemade Pasta Maggiri create delicious meals combined only with a few ingredients. Flavourful and healthy they enrich every dish with their full taste.

Maggiri Cretan Pasta suggests:

Recipe

Ingredients: 3 spoons of Olive Oil, 100gr onion, 100gr mushrooms, 100gr dried tomato, 120gr white wine, 500gr vegetable broth or water.

First brown the vegetables, then add kritharaki pasta. Quench with white wine till it evaporates and then add the vegetable broth until kritharaki is cooked.

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.