Artisanal Greek Kouskousaki – traditional pasta | 400 g

Description

A Greek paste that’s different from classic couscous

Artisanal Greek Kouskousaki differs from classic couscous in its soft, pearly texture. Although reminiscent of couscous, it is a traditional Cretan pasta made with wheat semolina,fresh eggs and goat’s milk. Each ingredient is locally and artisanally produced, with no additives or preservatives.

A nourishing product that’s easy to cook

These little pearls can be prepared in just a few minutes. Boil for 3 to 5 minutes, then serve with a drizzle of olive oil or in a homemade tomato sauce. This format can also be used in soups, gratins or as an accompaniment to vegetables. Thanks to its richness, it’s perfect for a complete meal.

Natural ingredients for an authentic taste

This traditional Greek specialty is made exclusively with simple ingredients: durum wheat semolina, goat’s milk and eggs. Thanks to this blend, Artisanal Greek Kouskousaki offers a rich taste, good baking properties and a melt-in-the-mouth texture, ideal for all types of recipes.

A Cretan family tradition

This kouskousaki is made in Crete by Maggiri, respecting tradition and paying particular attention to quality. Each 400 g sachet reflects the know-how handed down within Cretan families, combining simplicity with culinary excellence. What’s more, this product has a long shelf life, making it the perfect addition to your cupboard at any time.

Frequently asked questions about Greek Kouskousaki pasta

• What’s the difference between Greek Kouskousaki and classic couscous?

Couscous is steamed rolled semolina. Kouskousaki is a Cretan pastry made with semolina, eggs and goat’s milk.

• How to cook homemade Kouskousaki pasta?

Simply plunge them into boiling water for 3-5 minutes. Then drain and add the sauce of your choice.

• What recipes can Kouskousaki be used with?

You can add them to a soup, a stew or even a gratin, depending on the inspiration of the moment.

• What ingredients are used to make homemade Greek pasta such as Kouskousaki?

They are generally made with semolina, local goat’s milk and fresh eggs.

• How much Kouskousaki do you need per person?

On average, you’ll need between 70 and 90 grams per person, depending on your appetite and the accompaniment you choose.