They can be eaten by young children up to those who are not allowed to consume salt.
Almost everything is fast
The vegetables we use are freshly ground in the dough (not powders), so when you cook the pasta in your saucepan, it will be like boiling in a vegetable broth.
Sour trahanas is with traditional handmade yoghurt. Eggs and milk are both fresh and not powdered
Baked pasta - Bakedakis kous-trahanas - are baked in the oven, you cook them normally, they do not need a frying pan and will not get muddy.
Because they are handmade, they do not need much shuffling and excessive boiling.