Handmade traditional type of pasta from the Peloponnese region in the south west coast of Greece.
Durum wheat pasta is an important part of Mediterranean diet and in Greece there are over 46 kinds of traditional pasta that are used to prepare delicious and healthy dishes.
It is common for homemade hilopita to be produced during the summer months when there is enough of a breeze and enough heat to dry the morsels quickly but also because the summer is a time when there is an excess of milk.
100% durum wheat semolina, egg & milk
Cooking time: 6’
Storage: Keep in a shady and dry place
Recommended dishes: soups, casserole or oven baked
DIETARY VALUE PER 100g
|Energy||376,0 KCAL 1573 Kj|
|Carbohydrates||76,7g of which sugar 0,3%|
|Fats||2,0g of which Saturated 0,81%|