Arius traditional Greek egg noodles are made with semolina, fresh eggs and milk. They are handmade and dried at low temperature in order to retain all their nutritional value and the goodness of the ingredients. They are known in Greece as “Hilopites” and they have an authentic country village taste which distinguishes them from other regional artisanal pasta.
Some say that Greek pasta has been around since ancient times, what is definite is that it has been a staple in Greek villages where food is a seasonal. “Hilopites” consequently were made in the summer when milk was abundant and set aside to be eaten during winter.
Semolina is high in proteins and contains little fat, cholesterol, trans-fats and is high on vitamin B.