Pre-baked Greek Evreston pasta – 500 g traditional pre-baked Pontic pasta • ready in 3-4 minutes • savory or sweet • 500 g
Geusi Vounou Evreston is traditional pre-toasted Pontic pasta in the form of short, irregular strips. It is not egg noodles or a ready-made dish; it cooks in just 3–4 minutes and can be served with butter, yoghurt, cheese, sauce or braised meat.
The ingredients are simply flour, water and salt, and the product is free from preservatives. One traditional savoury preparation combines the pasta with melted butter and garlic yoghurt, while a sweet version with sugar and cinnamon is also well known.
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.
Pre-toasted Pontic Evreston pasta (Geusi Vounou, 500 g)
Geusi Vounou Evreston is traditional Pontic pasta made from flour, water and salt. It consists of short, irregular strips, some of which are curled. It is not a standard smooth noodle or a ready-made dish, but a regional pasta shape intended for brief cooking.
Evreston is a type of pre-toasted pasta associated with the Pontic culinary tradition. Pre-toasting gives it a yellow-brown colour, a lightly toasted wheat note and a short cooking time. Once cooked, the pasta is soft, while the irregular edges retain a varied texture.
It is traditionally served simply so that the flavour of the pasta remains noticeable. One documented preparation combines it with melted butter and garlic yoghurt. It can also be served as a sweet dish with sugar and cinnamon or as a side dish with sauce, vegetables or braised meat.
How to use
- Traditionally with butter and yoghurt – pour melted butter over the cooked pasta and serve with thick yoghurt mixed with garlic.
- As a sweet dish – combine the drained pasta with butter, then add sugar and ground cinnamon.
- With tomato or vegetable sauce – briefly toss with a sauce made from tomatoes, aubergine, onion or peppers.
- With meat or mushrooms – serve as a side dish with braised beef, lamb or chicken, or with a mushroom sauce.
Add the pasta to boiling salted water and cook for approximately 3–4 minutes. The short cooking time requires regular checking; drain it immediately once it reaches the preferred texture and combine with the chosen accompaniment.
Suitable for
Recommended related products
- Organic Acaia extra virgin olive oil
For savoury dishes. Toss the freshly cooked pasta with the oil, cheese and herbs. - Tomato sauce with feta
For a quick pasta dish. Once drained, briefly combine the Evreston with the warmed sauce and a little cooking water. - Blend of oregano, thyme and sweet paprika
For a meat or vegetable sauce. Add the seasoning while braising the meat or vegetables, then serve the finished sauce with the pasta.
Did you know?
- Evreston is one of the traditional pasta shapes of Pontic cuisine, which has its roots along the southern coast of the Black Sea.
- It differs from standard dried pasta because it is pre-toasted, which shortens the subsequent cooking time.
- The pasta can be served in savoury or sweet dishes; familiar preparations include butter with garlic yoghurt and butter with sugar and cinnamon.
The product is free from preservatives and is not labelled organic.
Evreston – key features
- Traditional Pontic pasta – a regional Greek product with documented traditional uses.
- Pre-toasted dough – distinguishes Evreston from pasta that is only dried.
- Short, irregular strips – combine well with butter, yoghurt, cheese and sauce.
- Simple ingredients – flour, water and salt.
- Free from preservatives – the product contains no preservatives.
- Cooks in 3–4 minutes – very quick preparation in boiling salted water.
- For savoury or sweet dishes – can be served with garlic yoghurt or with sugar and cinnamon.
- 500 g pack – enough for several main-course or side-dish servings.
Evreston can be prepared as a simple traditional dish with butter and yoghurt, a sweet dish with cinnamon or a side dish with sauce and braised meat. Its pre-toasting and short cooking time distinguish it from standard pasta noodles.
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, packs and markets its own products.
The brand’s story builds on the experience of grandmother Magdalini and her respect for nature, farming and traditional methods of preparing ingredients. Producer Vasilios Karapas comes from a farming family in Grevena and has been involved in the production, packing and marketing of the brand’s products since 2015.
Geusi Vounou aims to combine Greek flavours with modern methods of standardisation and quality control, while bringing regional Greek foods to customers in other European countries. Organic status applies only to specifically certified products.
A family farming story
The brand builds on the experience of the Grevena family and the legacy of grandmother Magdalini.
Fields near Vatolakkos
The business’s farmland lies at an altitude of approximately 600 metres.
Its own production and packing
Geusi Vounou markets its own agricultural and regional products under a single brand.
Greek flavours and quality control
The brand combines regional foods with standardisation and control of individual production stages.
Ingredients
FLOUR, water, salt.
Allergens: gluten.
Free from preservatives. Cooking time approximately 3–4 minutes.
FAQ
What is Evreston?
Evreston is traditional Pontic pasta in the form of short, irregular strips made from flour, water and salt.
Is it traditional Greek pasta?
Yes. Evreston belongs to the Pontic culinary tradition, which forms part of Greece’s regionally diverse cuisine.
What does it mean that the pasta is pre-toasted?
The dough undergoes heat treatment before drying. This gives parts of the pasta a darker colour, a lightly toasted note and a short cooking time.
What does Evreston taste like?
It has a gentle wheat flavour with a lightly toasted note. The finished character of the dish is influenced mainly by the butter, yoghurt, cheese, sauce or seasoning used.
How long does Evreston take to cook?
Cook the pasta in boiling salted water for approximately 3–4 minutes, then drain it immediately.
How is Evreston traditionally served as a savoury dish?
One traditional preparation combines the cooked pasta with melted butter and thick yoghurt flavoured with garlic.
Can Evreston be prepared as a sweet dish?
Yes. One familiar preparation uses melted butter, sugar and ground cinnamon.
What other dishes can be made with Evreston?
It works well with tomato and vegetable sauces, mushrooms and cheese, or as a side dish with braised meat and meat juices.
What are the ingredients, and which allergens does it contain?
The ingredients are flour, water and salt. The specific type of cereal used to make the flour is not specified further on the supplied label.
Does Evreston contain preservatives, and is it organic?
The product is free from preservatives. It is not labelled organic, so we do not describe it as organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734947 |
| 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.
