Bronze-die cut. Slow-dried 36 hours. No additives.
Each variety is produced using pure durum wheat semolina and free-range eggs, extruded through solid bronze dies. Dried slowly for 36 hours at low temperature. Produced in small batches in the Thessalian plain.
01
"Eight eggs per kilo. Nothing else."
A ribbon cut for sauces with weight and clarity. Bronze-die texture, slow dehydration and a richer dough ratio designed to justify a premium position.
02
"For sauces that insist on being noticed."
The widest cut in the collection. Built for ragù, dark mushrooms and longer reductions that demand surface grip and ceremonial presence.
03
"The oldest cut on the Greek table."
A traditional square-cut egg pasta positioned with cleaner hierarchy and stronger retail readability. Familiar in origin, elevated in presentation.
04
"The grain that built the Aegean table."
Drawn through solid bronze and dried without heat acceleration. Designed for broths, braises and disciplined pantry cooking. Cultivated in the Thessalian plain.
05
"Fermentation. Sunlight. Time."
Wheat simmered with fermented sheep's milk, broken apart by hand and dried under direct sun. The oldest preserved food in the Greek pantry. Origin: Arcadia, Peloponnese.