Hilopitaki – small Greek egg pasta, 500 g cooks in 4–5 minutes • tiny squares mix well with stock and sauce • for soups, tomato dishes and alongside meat
Geusi Vounou Hilopitaki are small Greek egg pasta with a mild wheat-and-egg flavour. The tiny squares mix evenly with stock, tomato sauce, vegetables and meat, making them useful in both soups and one-pot dishes.
- ● Small square shape • mixes evenly through sauces and broths
- ● Simple recipe • semolina, flour, eggs, water and salt
- ● No preservatives • according to the product pack
Hilopitaki are small Greek egg pasta cut into tiny squares and rectangles. They are smaller than hilopites and work especially well in dishes where the pasta should distribute evenly through stock, sauce, vegetables or meat rather than sit as long strands.
After cooking, the pasta has a mild wheat-and-egg flavour and a tender texture that still keeps its shape when cooked correctly. Use it in soups, tomato-based dishes, braised meat dishes or chilled pasta salads.
Small pasta, different use
Hilopites are short flat noodles, while hilopitaki are cut into much smaller pieces. That smaller shape makes them suitable for soup, spoonable meals and sauces with finely chopped vegetables or meat.
Cook in boiling salted water for approximately 4–5 minutes. When adding them directly to soup or sauce, allow for the pasta to absorb some of the cooking liquid.
From Macedonia in northern Greece
Geusi Vounou is a family-run agricultural business from Macedonia in northern Greece. The brand grows wheat on its own fields and uses its agricultural base alongside the production, processing and packing of regional foods under the Geusi Vounou name.
This gives the pasta a direct connection to the same farm behind the brand's pulses and aromatic crops, rather than treating the product as an anonymous repacked commodity.
How to use Hilopitaki
Soup
Add the small pieces to vegetable, chicken or meat stock shortly before serving.
Tomato sauce
Combine with tomato, onion, vegetables, oregano and grated cheese.
Braised meat
Serve with chicken or beef and finish the pasta briefly in the cooking juices.
Cold salad
Cool after cooking and mix with vegetables, olives, herbs, cheese and olive oil.
Ingredients
SEMOLINA, FLOUR, EGGS, water, salt.
Allergens: eggs, gluten.
FAQ
What are hilopitaki?
How are hilopitaki different from hilopites?
How long do they cook?
Can they be cooked directly in soup or sauce?
Are they couscous or rice?
Do they contain preservatives?
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734886 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| 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.
