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Pétoura pasta were brought to Greece by the refugees of Asia Minor and are especially common in northern Greece. Women would make these wide, flat noodles at the end of every summer, air-drying them under clean white sheets. Agrozimi has given a fresh twist to traditional papardelle-like petoura from northern Greece, adding spinach, beets, red peppers, and squid ink for extra flavor. Their festive, bright colors are a wonderful addition to any special meal. This pappardelle-like pasta is bronze die-cut and naturally air-dried. Importantly, there are no preservatives, additives, artificial flavors nor colorants.
We love pétoura with a simple drizzle of extra virgin olive oil and a grating of aged cheese so their colors can continue to shine throughout the meal. Keep in mind that since this is an all-natural product with no artificial dyes, some fading may occur during cooking. 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”.
Looking for recipes? Head to our blog to see all of our Agrozimi recipes. Be sure to subscribe to get our latest news, recipes, and subscriber-only special offers!
Ingredients: semolina from durum wheat, dehydrated vegetables (spinach, beetroot), red pepper, pasteurized squid ink.
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