Handmade traditional type of pasta from the mountain town of Andritsaina, in the Peloponnese region in Greece.
Kritharaki is popular in the Mediterranean diet, perfect for making various soups and dishes.
*Andritsaina owes its name to the wife of a Cretan shepherd named Andrikos, who while chasing his runaway sheep, came to a spring on mount Lykaion. He decided to built there an inn that after his death was kept by his wife Andrikaina (meaning "the wife of Andrikos"). From her name the inn was named "The hostel of Andritsaina". When houses were built in the surrounding area, the settlement was named "Andritsaina".
Andritsaina is located close to the famous Temple of Apollo Epicurius (the god of healing and the sun) which is thought to have been constructed towards the middle of the 5th century B.C by Iktinos, the architect of the Parthenon in Athens.
INGREDIENTS
Hard wheat flour, semolina, eggs, pasteurized cow's milk, salt
Cooking time: 5’
Storage: Preserve in a cool and dry place
Recommended dishes: soups, casserole or oven baked
NUTRITION FACTS PER 100g
|
Amount |
% Daily Value |
|
|
Calories |
393 |
|
|
Fat / Lipides |
5.2g |
4% |
|
Cholesterol |
90mg |
|
|
Sodium |
29mg |
1% |
|
Carbohydrate Glucides |
72g |
20% |
|
Protein |
15g |