Ditali Pasta
Ditali is a typical, Greek, homemade, short shaped pasta made from hard wheat semolina flour, eggs and milk. It dries naturally under low temperature maintaining its earthy taste and all of its nutriments. It is produced by Martavaltzoglou family, a family run business to the north of Greece which operates for three generations, maintaining traditional methods and cooking well-kept recipes.
In Greece, it is traditionally served with octopus stew and can also be eaten with a simple ingredient sauce or into chicken or vegetable soups.
500g
Ditali is a typical, Greek, homemade, short shaped pasta made from hard wheat semolina flour, eggs and milk. It dries naturally under low temperature maintaining its earthy taste and all of its nutriments. It is produced by Martavaltzoglou family, a family run business to the north of Greece which operates for three generations, maintaining traditional methods and cooking well-kept recipes.
In Greece, it is traditionally served with octopus stew and can also be eaten with a simple ingredient sauce or into chicken or vegetable soups.
500g
Ditali is a typical, Greek, homemade, short shaped pasta made from hard wheat semolina flour, eggs and milk. It dries naturally under low temperature maintaining its earthy taste and all of its nutriments. It is produced by Martavaltzoglou family, a family run business to the north of Greece which operates for three generations, maintaining traditional methods and cooking well-kept recipes.
In Greece, it is traditionally served with octopus stew and can also be eaten with a simple ingredient sauce or into chicken or vegetable soups.
500g
