Greek wide egg noodles with saffron & porcini, 500 g cooks in 4–5 minutes • saffron and porcini are worked into the dough • with butter, cheese or a delicate sauce
Geusi Vounou wide Greek egg noodles with saffron and porcini have a mild wheat flavour, an earthy mushroom note and a lightly spiced aroma. The long flat ribbons suit more delicate sauces.
- ● Saffron and porcini in the dough • both flavour the pasta itself
- ● Long flat ribbons • hold butter, olive oil and cream sauces well
- ● No preservatives • according to the product pack
Lasagne with saffron and porcini mushrooms – flat Greek egg pasta (Geusi Vounou, 500 g)
Geusi Vounou Lasagne with Saffron and Porcini Mushrooms are dry Greek egg pasta in the form of long, flat ribbons. Here, the name lasagne does not refer to a ready-made layered dish or wide sheets used solely for baking.
The base consists of semolina, flour, eggs, water and salt. Saffron gives the pasta a yellowish colour and a gently spiced aroma, while porcini mushrooms add an earthy mushroom note. The flavour remains balanced and works well with lighter sauces.
The product belongs to a range of traditional Greek pasta. The flat noodles can be served with butter, olive oil, cheese, cream sauce, sautéed vegetables, chicken or fish.
How to use
- Basic preparation – add the pasta to boiling salted water, separate the ribbons carefully and cook for approximately 4–5 minutes.
- With butter or olive oil – drain and immediately toss with the fat, a mild cheese and parsley.
- With cream sauce – combine with cream, a little cooking water, cheese and sautéed mushrooms.
- With vegetables, meat or fish – serve with leeks, courgette, spinach, chicken or gently cooked white fish.
Reserve a small amount of the cooking water before draining. The released starch helps bind the pasta with butter, cheese or sauce. Strong chilli spices and heavy sauces may overpower the more delicate saffron aroma.
Suitable for
Recommended related products
- Organic Koroneiki extra virgin olive oil
For finishing the pasta. A small amount of oil brings out the flavour of the pasta, saffron and mushrooms without overpowering them. - Organic garlic paste
For a mushroom or cream sauce. Use the garlic sparingly and warm it briefly before adding cream, mushrooms or pasta water. - Tomato sauce with olives
For a fuller Mediterranean dish. Let the cooked pasta finish for the final minute directly in the warmed sauce.
Did you know?
- The label describes the product as Lazania with saffran and mushroom; the pack contains flat pasta ribbons, not a ready-made baked lasagne.
- Saffron and porcini mushrooms are part of the pasta dough itself, so the pasta does not need a complex sauce.
- The cooking time is approximately 4–5 minutes.
The product is free from preservatives and is not labelled organic.
Lasagne with saffron and porcini mushrooms – key features
- Greek egg pasta – long, flat ribbons cooked in water.
- Not a ready-made dish – the pack contains no sauce, filling or cheese.
- Saffron in the dough – adds a yellowish colour and gently spiced aroma.
- Porcini mushrooms – give the pasta an earthy mushroom note.
- Short cooking time – ready in approximately 4–5 minutes.
- Free from preservatives – the product contains no preservatives.
- For simple sauces – works well with butter, olive oil, cream, cheese and vegetables.
- 500 g pack – enough for several main-course or side-dish servings.
Lasagne with saffron and porcini mushrooms work well in simple pasta dishes where the flavour of the dough itself remains distinct. A light preparation with butter, cream or vegetables complements them best.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakkos at an altitude of approximately 600 metres, and the brand manages the production, processing and packing of its food under its own name.
The brand’s story draws on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional methods of preparation. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal interference with the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with precise standardisation and quality control, while bringing regional Greek foods to customers beyond the country. Its production facilities operate according to HACCP and ISO 22000 systems; organic status applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, rooted in respect for nature and its ingredients.
From the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
Durum WHEAT semolina, FLOUR, EGGS, water, salt, saffron, porcini mushrooms.
Allergens: EGGS, GLUTEN.
FAQ
What are lasagne with saffron and porcini mushrooms?
They are dry Greek egg pasta in the form of long, flat ribbons. Boil them in water before serving.
Are these sheets for traditional baked lasagne?
No. The pack contains flat pasta ribbons, rather than large rectangular sheets used solely for layering in a baking dish.
Are they traditional Greek pasta?
Yes. The product belongs to a range of traditional Greek pasta. It is not, however, a ready-made traditional dish with a fixed sauce or filling.
What does the pasta taste like?
It has a gentle wheat and egg flavour, an earthy note from porcini mushrooms and a lightly spiced saffron aroma.
How do you cook lasagne with saffron and mushrooms?
Add them to boiling salted water, separate carefully and cook for approximately 4–5 minutes. Then drain and immediately combine with sauce, butter or oil.
Which sauce works well with them?
A butter, cream, mild cheese or mushroom sauce works well. They also combine well with olive oil, parsley and sautéed vegetables.
Can they be served with meat or fish?
Yes. They work well with chicken, gently cooked white fish or vegetable dishes with courgette, leeks or spinach.
What are the ingredients and which allergens does the product contain?
The ingredients are SEMOLINA, FLOUR, EGGS, water, salt, saffron and porcini mushrooms. The clearly stated allergen is eggs; the type of cereal is not specified further on the label, so we state GLUTEN.
Does the pasta contain preservatives?
No. The product is free from preservatives.
Is the pasta organic?
The product is not labelled organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214003092022 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 500 g |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
