Traditional handmade egg pasta (tagliatelle) prepared with care by the Martavaltzoglou family  in Aravissos, North Greece. Accompanies very well red sauces and meat but can also be used for a quick and simple recipe where you just sprinkle some olive oil, feta cheese and oregano on the boiled pasta.


  • Ingredients: semolina from durum wheat, fresh pasteurised eggs, fresh pasteurised whole cow’s milk, salt
  • Origin: Aravissos, North Greece
  • Net weight 500g