Petoura - Wide Greek Egg Noodles with sauces • with chicken, mushrooms, and vegetables • ready in 4-5 minutes • 500 g
Geusi Vounou Petoura are traditional Greek egg pasta in the form of wide, flat noodles. Their shape resembles pappardelle, but the individual strips are shorter and irregular; they hold tomato sauce, roasting juices, butter and grated cheese well.
In northern Greece, petoura are served, for example, with chicken or other meat braised in tomato sauce. The ingredients are semolina, flour, eggs, water and salt; the pasta is free from preservatives and cooks in approximately 4–5 minutes.
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.
Wide Greek Petoura egg noodles for sauces and meat (Geusi Vounou, 500 g)
Geusi Vounou Petoura are traditional Greek egg pasta in the form of wide, short and irregularly cut strips. Their shape resembles Italian pappardelle, but they are not long, coiled noodles or sheets intended for layering in lasagne.
Compared with hilopites, petoura are wider and have a larger surface area. Once cooked, they therefore hold thicker tomato or meat sauces, melted butter, olive oil and grated cheese well. Their flavour is gently wheaty and eggy.
Petoura are associated with the regional cuisine of northern Greece and the Grevena area. One familiar preparation is chicken braised in tomato sauce with petoura pasta. The pasta can also be served with beef or lamb, mushrooms, roasted vegetables or a simple tomato sauce with cheese.
How to use
- With chicken in tomato sauce – braise the chicken with onion, tomatoes and seasoning, then briefly toss the cooked petoura with the sauce.
- With beef or lamb – serve the pasta with slowly braised meat, roasting juices and a thicker meat sauce.
- With tomatoes and cheese – finish the cooked noodles in tomato sauce and serve with grated hard cheese or crumbled feta.
- With butter, mushrooms or vegetables – combine with melted butter, sautéed mushrooms, courgette, aubergine or roasted peppers.
Add the pasta to boiling salted water and cook for approximately 4–5 minutes. If finishing it in sauce, drain it slightly earlier and cook for the final minute directly in the tomato or meat sauce.
Suitable for
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For a quick tomato-based dish. Warm the sauce, thin it with cooking water as needed and finish the petoura briefly in the sauce. - Organic Greek oregano sprigs
For chicken, braised meat or tomato sauce. Rub the leaves between your fingers and add them during braising or towards the end of cooking.
Did you know?
- Petoura are wider than hilopites and resemble short pappardelle in shape.
- In the Grevena region, they are served, for example, with chicken braised in tomato sauce.
- The label states a cooking time of 4–5 minutes and that the product is free from preservatives.
The product is not labelled organic.
Petoura – key features
- Traditional Greek pasta – a regional pasta shape also associated with the cuisine of the Grevena area.
- Wide, flat noodles – the larger surface area holds sauce, roasting juices, butter and cheese well.
- Similar to pappardelle – the shorter, irregular strips are an easy-to-understand alternative to wide Italian noodles.
- Egg pasta – the ingredients include semolina, flour, eggs, water and salt.
- Free from preservatives – the label states that the product contains no preservatives.
- Cooks in 4–5 minutes – quick preparation in boiling salted water.
- For tomato and meat sauces – works well with chicken, beef, lamb, mushrooms and vegetables.
- 500 g pack – enough for several main-course or side-dish servings.
Petoura are particularly suited to dishes with sauce or roasting juices. They can be used for chicken in tomato sauce, pasta with braised meat, a mushroom dish or simple wide noodles with olive oil and cheese.
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
Semolina, flour, EGGS, water, salt.
Allergens listed in the ingredients: EGGS. The type of cereal used for the semolina and flour is not specified further on the supplied label.
Free from preservatives. Cooking time approximately 4–5 minutes.
FAQ
What are petoura?
Petoura are traditional Greek egg pasta in the form of wide, short and irregularly cut noodles.
What are petoura similar to?
Their shape resembles wide Italian pappardelle, but the individual strips are shorter and more irregular.
What is the difference between petoura and hilopites?
Petoura are wider and consist of larger flat strips. Hilopites are generally narrower and may be cut into shorter noodles.
Are petoura traditional Greek pasta?
Yes. Petoura are among the traditional Greek pasta shapes and are also associated with the regional cuisine of northern Greece.
What do petoura taste like?
They have a gentle wheat and egg flavour. The wide surface holds tomato sauce, roasting juices, butter, olive oil and cheese well.
How long do petoura take to cook?
The label states a cooking time of approximately 4–5 minutes in boiling salted water.
How are petoura traditionally used?
In the Grevena region, they are served, for example, with chicken braised in tomato sauce. They also work well with beef or lamb and its cooking juices.
What can you make with petoura?
They can be used to make chicken in tomato sauce, pasta with braised meat, tomato sauce with cheese or mushroom and vegetable dishes.
What are the ingredients, and which allergens does the product contain?
The ingredients are semolina, flour, eggs, water and salt. Eggs are listed in the ingredients; the type of cereal is not specified further on the supplied label.
Do petoura contain preservatives, and are they organic?
The product is free from preservatives. It 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.
