Pasta was actually born in ancient Greece and from there moved to Italy. In Greek mythology, the god Vulcan forced dough through a machine, which created thin, edible strips. Today pasta production continues where Vulcan left off, producing the tasty traditional Greek pasta.
The Greek mamas in the villages bring their own ingredients, with which they produce their own pasta the way it was done years ago, with their family’s secret recipes. This is how it was in the old times; each village had its own small pasta factory, and all the mamas came there to make their own pasta. It is hard to find today, but a few factories still hold on to the traditional way.
Once the ingredients have been mixed and shaped, the mamas take the pasta home to dry it in the sun the way they used to do in the past, or they have it dried for them overnight in industrial driers. In this delightful way, Kostas and his family keep alive a wonderful, old, Greek tradition.
In the class on pasta, we prepare traditional Greek pasta in a small, old-fashioned hand-operated family pasta factory, employing the production methods used in Greece 50 years ago. The original pasta maker, storage drawers, and utensils are still intact. The factory prides itself on using only the purest of ingredients, farm fresh eggs, milk, and grains. The process combines traditional Greek products with unusual and unique flavors. Most of the production is by the owners of the factory, while the group receives explanations. The class provides a rare opportunity for producing traditional Greek pasta the way Greek villagers did in the past.
We will also visit a modern, mechanized factory that produces many kinds of delicious handmade traditional Greek pasta, placing emphasis on raw ingredients, using only the purest and freshest, never adding coloring or preservatives.
The class and tour take about 2 hours, after which the group will sit down to a meal of soups and traditional Greek pastas.