Traditional Cretan Pasta Whole Wheat Kritharaki- Maggiri 400gr

Traditional whole wheat Kritharaki pasta Maggiri with barley flour and semolina without any preservatives. Tasty, nutritious and healthy, ideal for a healthy diet.
Gross Weight: 0,5 Kg

Availability: In stock

€4,60 4.60
MAGGIRI Cretan home made pasta


Traditional Cretan Pasta Whole Wheat Kritharaki- 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.

Another delicious pasta with unique flavour and aroma. Whole Wheat Kritharaki pasta Maggiri is made with barley flour, semolina and water. It is healthy and tasty, ideal for a healthy diet. It doesn't contain any perservatives.

Kritharaki whole wheat pasta can be used in many recipes instead of the classic kritharaki pasta. We suggest the following recipe:


3 spoons of Olive Oil
100gr onion
100gr mushrooms
100gr broccoli
120gr white wine
500gr chicken broth.


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

The producer

MAGGIRI Cretan home made pasta

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.

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