ANAGNOU traditional Pasta workshop was established in Distomo Viotia, when Mrs. Kyriakoula Anagnou started making traditional pasta mainly tagliatelle with ingredients that were delivered to her by housewives who became her customers, during summer months in preparation for winter time. After 1990 production of new forms of pasta (fusilli, orzo) started and until today ten forms of pasta are produced. Pasta with fresh goat milk and 5 eggs per kilo (tagliatelle, mini tagliatelle, fusilli, conchiglie, orzo). Lenten or Vegan pasta (tagliatelle with tomato and onion, lenten orzo and cous cous with spinach, tomato, onion). Tagliatelle with Emmer Wheat (a type of hulled wheat Triticum Dicoccum) with fresh goat milk and 5 eggs per kilo. Sour trachana with fresh sheep’s milk. In 2013 due Mrs. Kyriakola Anagnou’s retirement, the business was handed down to her children, thus Anagnou pasta gets standardized and begins to travel all over Greece, continuously made with the shame artistry and love it used to. With the use of fresh ingredients (semolina, eggs, goat milk, vegetables) unrefined salt. Without using preservatives, chemical colouring, dehydrated raw materials (powdered eggs or milk dehydrated vegetables). We are supplied our raw materials by second and third generation producers who are also family business owners and apart from friendly relations, we share the same philosophy and goals. Our workshop goal is: Preservation and continuation of tradition by adapting it to today’s nutritional and culinary needs. Respect to our consumer with personal supervision of our products throughout all production stages. Our workshop implements HACCP food safety Management system so as to satisfy our costumers according to the latest hygiene standards, ensuring best quality. We look forward to cooperating with people who seek for quality products. In our workshop our pasta is always fresh because they are produced on our customer’s demand, thus you can purchase and taste it with a production date less than a week.