Petoura – wide Greek egg noodles, 500 g cooks in 4–5 minutes • wide irregular ribbons hold sauce well • with tomato sauce, braised meat or cheese
Geusi Vounou Petoura are wide flat egg noodles with a mild wheat-and-egg flavour. The shorter irregular ribbons hold tomato sauce, roasting juices, butter and grated cheese well.
- ● Cooks in 4–5 minutes • cook in boiling salted water
- ● Northern Greece • traditional regional pasta shape
- ● No preservatives • according to the product pack
- ● Simple recipe • semolina, flour, eggs, water and salt
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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- Organic Acaia extra virgin olive oil
For a simple dish with cheese and herbs. Add the oil to freshly drained pasta or use it to finish a tomato base. - Tomato sauce with honey liqueur
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 |
|---|---|
| EAN: | 5214002734916 |
| 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.
