Porcini hilopitaki – small Greek egg pasta, 500 g cooks in 6–8 minutes • small flat pieces with porcini hold sauce well • with tomato, cream and mushroom sauces
Geusi Vounou porcini hilopitaki are small Greek egg pasta with a mild flavour and an earthy mushroom note. The small flat pieces hold butter, olive oil and sauces particularly well.
- ● Porcini in the dough • flavouring the pasta itself
- ● Small flat shape • works well with tomato, cream and mushroom sauces
- ● Egg pasta • made with durum-wheat semolina and eggs
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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- Tomato sauce with olives
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 |
|---|---|
| EAN: | 5214003092329 |
| 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 – “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.
