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Located in:Dry Goods, Pasta
This traditional Greek pasta has been a staple since classical times (known as tragos). Made simply from semolina from durum wheat "mavrogani", fresh pasteurized milk, eggs and salt this wonderful product can be described as sourdough pasta. The Greeks use this couscous-like pasta to thicken soups and stews or alone with extra virgin olive oil.
Great as that 'something different'
By Big 'E' from Denver, CO on 5/22/2007
Pros:
Flavorful, Non Perishable
Cons:
Messy
Best Uses:
Cooking
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Great as something different, I love the twag in the flavoring.