The PASTABOUKIS traditional pasta workshop opened its doors in April 2016 at Skala Oropou.
We are Kostas Boukis & Vicky Bouki-Kitsou (husband and wife with two children).
Vicky with studies in graphic design, and I in advertising, in the midst of an economic crisis, channeled our energy and turned our entrepreneurial eye to food, operating the Laboratory ourselves.
Of course, our love for pasta existed, as my mother always delivered pasta for our house to a workshop in Kiato (my place of origin).
So, from the beginning there was the idea of opening a traditional pure pasta workshop, since every year we loved making them for ourselves.
We only use semolina (no flour at all), eggs, milk & other ingredients in the proportions obtained after testing and much research avoiding flavor enhancers, dehydrated vegetables (powders), preservatives etc.
We concluded that the secret is the base, i.e. the semolina and the proper management of the materials.
Especially for pasta with vegetables, we use 100% fresh vegetables, which after being pureed, are added and kneaded together with the semolina.
That's where they owe their wonderful taste.
In our Workshop as well as in the online store, you will find a wide variety of traditional pasta based on 100% durum wheat semolina, fresh eggs, and fresh milk, pasta with fresh vegetables, fresh mushrooms etc.
The traditional Pasta "PASTABOUKIS" is produced in small quantities, from high quality raw materials and sold at the best possible price.
International Shipping: No
Returns accepted: No