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Pétoura pasta were brought to Greece by the refugees of Asia Minor and are an especially common Greek pasta in northern Greece. Women would make these wide, flat noodles - similar to pappardelle - at the end of every summer, air-drying them under clean white sheets. Agrozimi has given a fresh twist to traditional petoura, adding spinach, beets, red peppers, and squid ink for extra flavor. Their festive, bright colors are a wonderful addition to your favorite pasta recipes. This pappardelle-like Greek pasta is bronze die-cut and naturally air-dried. Importantly, there are no preservatives, additives, artificial flavors nor colorants.