The "MANGIRI" Traditional Pasta Laboratory, faithful to tradition, was created to offer you pure and quality pasta, without preservatives and coloring additives, fermented with fresh eggs and fresh goat and sheep milk from local producers. Our goal is products with high nutritional value and for this is why our pasta is dehydrated for many hours at a low temperature so that its nutrients do not deteriorate. An effort to teach the new generation about the traditional pasta of our country and to awaken taste memories in the elders. Along with the traditional flavors such as noodles, wholemeal noodles, twisters, barley, xylipotaki, trahanas, vides and xinohontros, we developed them and in which special ones such as noodles with cuttlefish ink, noodles with carob flour, screws with turmeric, screws with basil and garlic, screws with durum wheat, screws with vegetables, screws with flower cheese, whole wheat barley, vegetable barley and twister with Cretan herb extract. Maggiri was the name of an old Cretan pasta that was cooked in a very specific way. Half boiled, the other half fried and then all mixed together in the broth of the first. It was served like a thick soup with plenty of cheese on top.
