Mushroom Hilopitaki - Greek Egg Pasta traditional Greek egg pasta • porcini mushroom • for sauces and soups • 500 g
Geusi Vounou Hilopitaki with Mushrooms are small Greek egg pasta with porcini. The small, flat pieces have a gentle egg flavour, hold sauce well and can be served as a main course, side dish or added to soup.
Hilopitaki are a smaller version of the traditional Greek pasta hilopites. The 500 g pack works well with tomato and cream sauces, braised meat, vegetables, cheese or a simple butter dressing.
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.
Hilopitaki with mushrooms – small Greek egg pasta (Geusi Vounou, 500 g)
Geusi Vounou Hilopitaki with Mushrooms are small, flat pieces of pasta made with durum wheat semolina and eggs. The name hilopitaki refers to a smaller form of the traditional Greek pasta hilopites, which may be shaped as short strips, squares or irregular flat pieces.
Porcini gives the pasta an earthy mushroom note, while the eggs and durum wheat create a fuller, gently wheaten flavour. The small, flat shape holds butter, olive oil, tomato sauce and creamy or mushroom-based sauces well.
Hilopitaki are part of traditional Greek home cooking. They are served simply with butter and cheese, with tomato sauce, alongside braised meat or cooked directly in meat or vegetable juices, where they take on the flavour of the other ingredients.
How to use
- Boiling in water – add the pasta to boiling salted water, stir and begin checking the texture after approximately 6–8 minutes.
- With sauce – drain slightly early and finish cooking for the final few minutes in a tomato, cream or mushroom sauce.
- With braised meat – serve as a side dish or leave it to finish briefly in the meat or vegetable juices.
- In soups and baked dishes – add as small soup pasta or combine with vegetables, cheese and sauce, then bake briefly.
Drain the hilopitaki when tender but still holding their shape. Combine the cooked pasta with sauce, butter or oil straight away to keep the individual pieces from sticking together.
Suitable for
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For a quick Greek pasta dish. Finish cooking the hilopitaki for the final minute directly in the warmed sauce. - Organic Koroneiki extra virgin olive oil
For a simple dish with herbs and cheese. Toss the cooked pasta with the oil while still hot. - Organic garlic paste
For a mushroom or cream sauce. Warm a small amount briefly in oil, then add mushrooms, stock or cream.
Did you know?
- Hilopites are traditional Greek egg pasta made in a range of sizes and shapes.
- The ending -aki denotes a smaller form in Greek, so hilopitaki are smaller than standard hilopites.
- The small, flat pieces hold more sauce than smooth, long pasta and are also easy to eat with a spoon.
The product contains wheat and eggs. This pasta is not certified organic.
Hilopitaki with mushrooms – key features
- Traditional Greek pasta – hilopitaki are a smaller version of the egg pasta hilopites.
- Small, flat shape – the pieces hold sauce well and are easy to eat with a spoon.
- Porcini in the blend – the pasta has a mushroom note even without a mushroom sauce.
- Fuller egg flavour – the eggs complement the wheaten base of durum wheat.
- Quick to prepare – the small shape cooks more quickly than large or thick pasta.
- For sauces and braised dishes – works well with tomatoes, cream, mushrooms, meat, vegetables and cheese.
- For soups and baked dishes – can be used as small soup pasta or as part of a baked dish.
- 500 g pack – enough for several main-course or side-dish servings.
Hilopitaki suit those who enjoy smaller egg pasta and want to try a traditional Greek shape. The mushroom version needs little preparation and works well with butter, cheese or a simple sauce.
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
Wheat SEMOLINA, wheat FLOUR, EGGS, water, salt, porcini mushrooms (Boletus edulis).
Store in a cool, dry and dark place. Once opened, close the pack securely and protect it from moisture and external odours.
Allergens: wheat and eggs.
FAQ
What are hilopitaki?
Hilopitaki are small Greek egg pasta, usually shaped as small flat pieces, squares or short strips.
How do hilopitaki differ from hilopites?
Hilopitaki are a smaller version of hilopites. The difference is mainly in their size and shape rather than the basic way they are used.
Are they traditional Greek pasta?
Yes. Hilopites and their smaller form, hilopitaki, are traditional Greek egg pasta.
What do hilopitaki with mushrooms taste like?
They have a gentle egg and wheat flavour with an earthy note from porcini.
How do you cook hilopitaki?
Add them to boiling salted water, stir and cook to the desired texture. Begin checking them after approximately 6–8 minutes.
Which sauces work well with them?
They work well with tomato, cream, butter and mushroom sauces, meat juices or a simple dressing of oil and cheese.
Can they be added to soup?
Yes. Their small shape works well as pasta in vegetable, chicken or meat broth.
Can hilopitaki be baked?
Yes. Cook them slightly less before baking, combine with sauce, vegetables or meat and finish in the oven.
Which allergens does the product contain?
The product contains wheat and eggs. Check the information on the current packaging before preparation.
How should the pasta be stored?
Store in a cool, dry and dark place. Once opened, close the pack securely and protect it from moisture.
Additional parameters
| Category: | Food |
|---|---|
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free-Sugar 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.
