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Another exquisite, traditional pasta. Petoura are primarily associated with the Greeks of the East. Pontians, Minor Asians, and Cappadocians made this precious pasta every end of summer.
Petoura resemble noodles, but they are wider and strongly remind of Italian pappardelle. They are made from excellent durum wheat semolina, kneaded with spinach, beetroot, red pepper, and cuttlefish ink.
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