Our producers
and artisans
Farma P. Arkoudis
In Molai, Laconia, a family-run workshop is dedicated to producing pasta from Tripolis wheat, in an artisanal approach celebrated by several gastronomic awards.
Origin & location: Laconia and Tripolis wheat
The Farma P. Arkoudis workshop is based in Molai, in the department of Laconia (Peloponnese). Its full name appears as “Τα Ζυμαρικά της Κύρα Γεωργίας” (Kira Georgía’s pasta) under the brand.
The workshop takes advantage of local Tripolis wheat quality and craftsmanship. It was awarded two silver medals at the Specialist Awards 2025.
This dual dimension, terroir + craftsmanship, gives the house a distinct profile, far removed from standard industrial production.
Manufacturing methods: small batches, traditional shapes
The catalog lists references such as “μακαρούνες μανιάτικες” (Mani macaroon) or “τορτελίνια 3 τυριά” (three-cheese tortellini) under the Farma Arkoudis name.
The company points out that it uses Greek raw materials, traditional molding, slow drying and small batches.
This results in a dough with a firm texture, sustained flavor, and the ability to carry sauces without disintegrating, a sign of artisanal quality.
Ranges & recognition
The “Τα Ζυμαρικά της Κύρα Γεωργίας” brand: an evocative name (“Kira Georgía”) that claims a family heritage.
Depending on the e-shop, plant-based or bio-friendly (e.g. animal product-free, vegan) versions are also available.
Recognition comes in the form of “Two silver medals at the Specialist Awards 2025”, underlining the company’s ability to establish itself in a gourmet segment.
Why this house attracts attention
It embodies Greek craftsmanship in a segment often dominated by industry (pasta).
It has an identifiable terroir (Laconia, Tripolis wheat) and a family history.
It combines traditional shapes, premium quality, labels and recent distinctions – positioning it at the top end of the market.
For an international catalog, this means an authentic Greek alternative in the artisanal dry pasta category, broadening the product spectrum.
FAQ : Frequently asked questions about Farma P. Arkoudis
What's the difference between artisan and industrial pasta?
Artisanal pasta is often dried slowly and shaped in small batches, giving it a firmer texture, better cooking properties and a stronger taste.
Does Greek pasta taste different from Italian pasta?
Yes, the wheat used, the drying method and certain traditional Greek shapes give a denser texture and a more cereal flavour than Italian industrial pasta.
How to cook "μακαρούνες" (macaroon) or other traditional Greek pasta?
They can be cooked in salted water like traditional pasta, but often require 1 to 2 minutes extra cooking time, depending on their shape, as they are thicker.
Does traditional Greek pasta contain eggs?
Some recipes contain them, but many artisanal formats are made with flour and water only, and are therefore suitable for a vegan diet.
Why does homemade pasta hold sauce better?
The surface, often slightly rough due to traditional molding, allows the sauce to adhere naturally, even with simple sauces (tomato, olive oil, Greek yogurt).
