In Greek: τραχανάς, pronounced trah-hah-NAHS
The trachanas is a traditional pasta is an evolution of the slurry in which fed Greeks and Romans in ancient times. Made from flour, goat's milk and eggs, and shaped granular and akanonisto. It exists in several varieties, tart and sweet, thick and fine.
In the classic recipe, which has existed since antiquity, trachanas cooked as soup sometimes with enough water and sometimes more thick and cooked plain or with tomato. Often accompanied with feta cheese or grated cheese. The trachanas edited Ariadne composed of the purest raw materials and does not include any manufactured product.
Milk is exclusively goat, animals that graze freely in the mountains of Helmos. Collect prepared on the day trachana and transferred as soon as the manufacturing location.
The eggs come from hens fed only natural feed and move freely in large areas. Like milk, freshly collected the day of manufacture of trachana.
The flour or oatmeal flour comes from our own production.
The trachanas cooked as soup or enough water or more thick. The cooking time of trachana is usually small, about 15-20 minutes. Sometimes cooked with tomato.