ALL NATURAL INGREDIENTS
MADE IN ATHENS
We produce a large variety of ravioli in different shapes and flavors, filling them with fresh and locally grown ingredients.
We also make tagliatelle in different colors and widths, from thin "square" spaghetti to large pappardelle.
Our basic ingredients are high quality flours and fresh eggs.
The eggs are produced in our back yard by about 40 free range hens.
Green Tagliatelle with Spinach
Whole Wheat Red Tagliatelle with Roasted Bell Peppers and Beet
Black Bucatini with Squid Ink
Gluten Free Gigli and Mafalde or Wavy Tagliatelle
Flavored Tagliatelle with basil, parsley or lemon zest
Spinach & Ricotta
and more according to seasonal ingredients
HOW TO COOK INSTRUCTIONS >
HOW IT'S MADE
Then the pasta is run several times through two rollers smoothing and flattening the dough.
The dough is wound on 2 spools and run through the ravioli press. The filling is squirted between the two rolls of dough.
The ravioli are dusted with a mix of flours so they won't stick together, and placed in bags for freezing.
The flour, semolina and eggs are mixed in the hopper at the back.
The spinach pasta before it is cut.
The ravioli come out in long strips. We cut these strips from the machine and gently separate each piece of ravioli by hand.