About Pasta > Pasta types

With Semolina 

The smashing majority of pasta is made of semolina. The semolina obtained exclusively from durum wheat, the grain of which has a glassy form. In contrary to common wheat from which flour is produced, it has a chalky grain form and so it is unsuitable for the manufacture of pasta. The harder is the wheat from which semolina comes from, the better quality is the pasta, which does not stick and break during cooking, absorbs sauces better and is more tasty. The variety of patterns, designs and sizes is huge.

Whole Wheat pasta

The range of shapes for wholewheat pasta has increased in recent years, reflecting
increased demand. In the frame of a diet rich in fiber it helps further in the proper
functioning of the digestive system. It has a somehow `difficult` taste and usually needs more time cooking.

With eggs or eggs and milk 

In this pasta the traditional Greek pasta is included (such as risoni, chylopittes and
chylopittaki) and other pasta, Greek and Italian, in various formats. They are delicious
and of somewhat mastic texture. When boiled enough, they pap and therefore we prefer them for the traditional yiouvetsi. The most delicious is made of fresh milk and fresh eggs, and you can find this indication in front of the package or on the label of ingredients.