Egg Pasta Houla hlu - Traditional Pontic Shape irregular flat pieces • ready in 4-5 minutes • 500 g
Geusi Vounou Houla Hlu are traditional Pontic egg pasta in the form of irregular, flat pieces. They are not a ready-made dish or filled pasta; after brief cooking, they can be served as a side dish or as the base of a meal with butter, olive oil, cheese, vegetables or sauce.
The ingredients are semolina, flour, eggs, water and salt. The pasta is free from preservatives, cooks in approximately 4–5 minutes and, thanks to its broad, irregular surface, holds tomato, mushroom and meat sauces well.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region that produces, processes and packs food under its own brand. The range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We added the brand to the PraveBio.cz range for its traceable regional origin, direct links to agricultural production and clear labelling of certified organic products.
Houla hlu egg pasta – a traditional Pontic shape (Geusi Vounou, 500 g)
Houla hlu, written as Choola Chloo on the packaging, are dry Pontic egg pasta in the form of irregularly cut, flat pieces. The name refers to a type of pasta rather than a ready-made dish with a fixed sauce or filling.
Pontic cuisine forms part of the Greek culinary tradition associated with the Greek communities of the historic region of Pontus. Houla hlu are one of its lesser-known dried pasta shapes and, like other regional varieties, can be served after cooking as the base of a dish in its own right or as a side dish with sauce.
Once cooked, they have a gentle wheat and egg flavour. The irregular, flat pieces have a larger surface area than smooth, thin noodles, so they hold butter, olive oil, grated cheese, tomato sauce, roasting juices and thicker meat or mushroom sauces well.
How to use
- Simply with fat and cheese – toss the cooked pasta with butter or olive oil, a little cooking water and grated hard cheese.
- With tomato sauce – serve with tomatoes, aubergine, onion, garlic and herbs; the irregular pieces also hold thicker vegetable sauces well.
- With braised meat – serve as a side dish with beef, lamb or chicken and its roasting juices or sauce.
- With mushrooms or in baked dishes – combine with sautéed mushrooms, cream or vegetables, or cook briefly before baking with cheese.
Add the pasta to boiling salted water and cook for approximately 4–5 minutes. Reserve a little of the cooking water before draining; its starch helps bind the pasta with butter, cheese or sauce.
Suitable for
Recommended related products
- Greek tomato and aubergine sauce
For a vegetable pasta dish. Finish the cooked houla hlu in the warmed sauce for the final minute, adding a little cooking water as needed. - Acaia Greek extra virgin olive oil
For simple serving with herbs and cheese. Add the oil to the freshly drained pasta so that it coats the flat surface evenly. - Blend of oregano, thyme and sweet paprika
For a meat or tomato sauce. Add the seasoning while braising the meat or vegetables rather than to the finished pasta.
Did you know?
- Houla hlu are among the traditional pasta shapes associated with Pontic cuisine.
- They are not a ready-made traditional dish with a single recipe, but a regional pasta shape for cooking at home.
- The label states a cooking time of 4–5 minutes and that the product is free from preservatives.
The product is not labelled organic.
Houla hlu – key features
- Traditional Pontic pasta – a regional Greek product with a less familiar name and straightforward preparation.
- Irregular, flat pieces – the broad surface holds fat, cheese, roasting juices and thicker sauces well.
- Gentle egg flavour – does not overpower vegetables, mushrooms, meat or seasoning.
- Five ingredients – semolina, flour, eggs, water and salt.
- Free from preservatives – the product contains no preservatives.
- Cooks in 4–5 minutes – quick preparation in boiling salted water.
- For simple or fuller dishes – works well with butter, olive oil, cheese, vegetables, mushrooms and meat.
- 500 g pack – enough for several main-course or side-dish servings.
Houla hlu can be served as a pasta dish in their own right or as a side dish with sauce or braised meat. The irregular shape works particularly well in dishes where the pasta needs to hold roasting juices, melted cheese or a thicker vegetable base.
Why choose Geusi Vounou
Geusi Vounou is an 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 business produces, processes and packs food under its own brand.
The brand’s story builds on the experience of grandmother Magdalini and her respect for nature, farming and traditional methods of preparing ingredients. This family experience is continued by business manager Panagiota Mouza and producer Vasilios Karapas, who comes from a farming family in Grevena.
Geusi Vounou combines Greek flavours with standardisation and quality control, bringing regional Greek foods to customers beyond its domestic market. Its production facilities operate according to HACCP and ISO 22000 systems; organic status applies only to specifically certified products.
Family farming origins
The business builds on the family’s experience in the Grevena region and the legacy of grandmother Magdalini.
Fields near Vatolakkos
The business’s farmland lies at an altitude of approximately 600 metres.
Production and packing under its own brand
Geusi Vounou combines agricultural production with the processing, packing and sale of its own range.
Controlled production process
The production facilities operate according to HACCP and ISO 22000 systems, with organic products labelled separately.
Ingredients
SEMOLINA, FLOUR, EGGS, water, salt.
Allergens: eggs, gluten.
FAQ
What are houla hlu?
Houla hlu are traditional Pontic egg pasta in the form of irregular, flat pieces. Boil them in water before serving.
What does the name Choola Chloo mean?
Choola Chloo is the transliteration of the Greek name shown on the packaging. We use the form Houla hlu in the Czech product name.
Are houla hlu traditional Greek pasta?
Yes. This type belongs to the tradition of Pontic pasta, a regional Greek culinary tradition associated with historic Pontus.
Are they a ready-made traditional dish?
No. The name refers to a type of dry pasta, not a ready-made dish with a filling or prepared sauce.
What do houla hlu taste like?
They have a gentle wheat and egg flavour. The finished character of the dish comes mainly from the sauce, fat, cheese, vegetables or meat.
How do you cook houla hlu?
Add them to boiling salted water and cook for approximately 4–5 minutes. Then drain and immediately combine with butter, oil or sauce.
What can you make with houla hlu?
Serve them with butter and cheese or a tomato or mushroom sauce, use them as a side dish with braised meat or bake them briefly with vegetables and cheese.
Why does the irregular shape work well with sauce?
The flat pieces have a larger surface area than thin, smooth noodles. This helps them hold thicker sauces, melted cheese, butter or roasting juices.
What are the ingredients, and does the pasta contain preservatives?
The ingredients are semolina, flour, eggs, water and salt. The label states that the product is free from preservatives.
Are houla hlu organic?
The product is not labelled organic on the supplied label, so we do not describe it as organic.
Additional parameters
| Category: | Food |
|---|---|
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| Size: | 500 g |
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GEUSI VOUNOU "mountain taste"
We are an agricultural business and we grow, produce, package and promote our products ourselves. Our fields are located in Vatolakko Grevena, Greece, at an altitude of 680 metres.
Our dream became a reality thanks to the secret that our grandmother Magdalini revealed to us: the love and respect for nature and its gifts. Every flower, every twig and every root is a gift from nature.
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Our products are pure, free of chemicals and perfumes. We dry them naturally in the shade to preserve their fragrance and high quality.
We try to preserve them in their original form, as offered by Mother Nature, with as little processing as possible before packaging.
Today, we grow organic herbs and other aromatic plants with an emphasis on the purity of our products and the traditional way of preparing them.
The manufacturer of our company is Vassilis Karapas. He was born in 1994 in Grevena and studied agricultural development and farm business management at the Alexandria Institute of Technology in Thessaloniki.
He has been farming since his youth, coming from a farming family. It is currently engaged in the production, packaging and promotion of high quality agricultural products using innovative techniques.
Geusi Vounou aims to combine Greek tastes with new models of standardisation and quality control.
Once we have ensured the excellent quality of our products, we want to spread them to all corners of Europe and introduce the uniqueness that lies in this small country called Greece.
