Anagnou Pasta is a family-run artisanal pasta producer in Distomo, not far from Arachova and half an hour from Delphi in Central Greece. Founded in 1980 by Kyriakoula Anagnou, the workshop has crafted traditional Greek pasta using time-honoured recipes and hands-on methods ever since.
The pasta is made with high-quality semolina, fresh eggs, and — in several recipes — fresh goat’s and sheep’s milk from local producers. No artificial preservatives, colourings, dehydrated milk, or flavour enhancers are used.
The production process remains closely supervised by the family, combining artisanal handmade techniques with careful modern processing to ensure consistency without compromising character.
Handmade Pasta Workshop & Tasting
- Artisan Pasta Workshop: Watch the handmade production of traditional Greek pasta using local flour, eggs, and techniques passed through the family since 1980
- Central Greece Food Heritage: Learn about the pasta-making traditions of the Delphi region and how Anagnou has preserved them for modern food lovers
- Tasting: Taste freshly made Anagnou pasta prepared with local olive oil and Parnassos-inspired recipes in a welcoming family atmosphere
The product range includes beloved Greek pasta varieties such as hilopites, orzo-style pasta (kritharaki), twists, fusilli, and speciality pasta flavoured with tomato and onion. Classic and whole-grain options are both available.
