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Traditional Greek hilopites look like fettuccine but come from the ancient Greek pasta, láganon. Greek women traditionally made hilopites at the end of the summer, laying them to dry and covering them with clean white sheets. This modern version is bronze die-cut and made from spelt flour and the fresh spring water of Arávissos village, Agrozimi's home.
Spelt (triticum spelta or dinkel in some countries) has a full flavor with nutty notes and a rough texture that holds sauce beautifully. A long-ago ancestor of today’s commercial wheat, spelt is more easily digested than common wheat, since its gluten has more water-soluble proteins, and spelt’s total protein content is up to 25% higher than most typical wheat varieties. Spelt is also an excellent source of iron, magnesium, zinc, vitamins B1 and B2, and beneficial fatty acids.
Agrozimi produces their spelt pasta with a long and slow process - top-quality spelt flour is kneaded with no added salt, shaped through bronze dies, and slowly air-dried at low temperatures to retain its unmatched flavor and nutritional value. Try spelt pasta for a tasty and nutritious alternative to your usual pasta nights.
We love spelt hilopites as a wonderful base for vegan dishes. Their slightly nutty flavor can be enjoyed either plain or with a rich tomato sauce. Looking for a recipe for these noodles? You’ll find one on the inside of the label! The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs. While there is a suggested cooking time on the pack, try it for yourself and cook to taste, especially if you like your pasta “al dente”.
Importantly, there are no preservatives, additives, artificial flavors nor colorants.
INGREDIENTS: spelt flour.
Contains: wheat. Manufactured in a facility that handles milk and eggs, with steam cleaning/sanitization occurring in between production runs.