Pastas are divided into two broad categories: dried and fresh. Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 documented names. In Greece, the names of specific pasta shapes or types often vary by locale. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.
Chilopites, the Greek vesion of either tagliatelle or noodles, depending on its many different shapes and forms, even none of them when cut in small pieces, is considered by many to be the “king of Greek pasta”, due to it being highly popular across the country, making it an essential part of dozens of traditional recipes. Nevertheless, in the age of healthy nutrition, tradition is the bedstone for producing innovative products for modern consumer needs, since wholesome nutrition is an integral part of what we call traditional, especially Mediterranean, diet. Such is the case with “Chilopita Normal with Spinach”, a 100% Greek product from the family company “Thracian Pasta”, an ethnic speciality from the northeastern-most part of the country. As for nutritional and health benefits, you don’t have to enquire any further: It’s all in the name…
