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Greek pasta has deep roots in regional culinary tradition. Our range spans traditional egg pastas, donkey-milk specialties and modern shapes, all made with local flours.
Traditional Greek pasta, including rare donkey-milk varieties.
Download Greek Pasta catalogue (PDF)Product overview
Greek pasta has deep roots in regional culinary tradition. Our range spans traditional egg pastas, donkey-milk specialties and modern shapes, all made with local flours. Every item in this category is sourced direct from vetted Greek producers, with full traceability, product specifications and certifications available on request. Available for retail, foodservice and, where relevant, bulk and private-label programmes.
Traditional
Applications and channels
Greek Pasta from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.
Retail
Consumer-ready greek pasta in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.
Foodservice (HoReCa)
Chef-grade greek pasta in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.
Bulk
Bulk greek pasta for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.
Private Label
Full private-label programmes for greek pasta: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.
Packaging
Typical packaging options for greek pasta. Additional formats are available on request and adjusted for private-label programmes.
- Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves
- Foodservice formats: catering pails, larger jars and vacuum packs
- Bulk options where applicable, from drums to IBCs
- Private-label packaging and artwork coordinated with the producer
Export capabilities
theGreex operates as a full export partner for greek pasta, coordinating production, documentation, logistics and after-sales in one accountable relationship.
- Direct sourcing from Greek producers, no unnecessary intermediaries
- Groupage: multiple producers consolidated into one shipment and one invoice
- Documentation handled end-to-end: CoA, allergen, PDO/PGI, organic, health and origin certificates
- Incoterms flexibility: ex works, FCA, FOB or CIF at your preference
- Cold-chain and ambient logistics coordinated with vetted freight partners
- Regular supply serving buyers across the EU, UK, GCC, Japan and North America
Frequently asked questions
- What flour and eggs are used in your traditional Greek pasta?
- Hilopites and handmade village noodles use durum wheat semolina blended with fresh eggs (typically 25–30% egg on flour). Trahana uses semolina and yoghurt or milk. Kritharaki (orzo) is 100% durum wheat. All lines specify egg percentage, moisture and ash content on the spec sheet.
- What is trahana and how do buyers use it in retail and foodservice?
- Trahana is a fermented grain and dairy pasta that dries into small granules, used mainly for hearty winter soups and porridge-style side dishes. Sweet trahana is made with milk, sour trahana with cultured yoghurt. It sells strongly in health-store retail and in restaurants offering regional Greek menus.
- Where does the donkey milk in your specialty pasta come from?
- Donkey milk is sourced from a small number of certified Greek farms in the Peloponnese and Thessaly. Volumes are naturally limited, so donkey-milk hilopites and trahana are produced in scheduled batches. Documentation of origin and analysis is provided per production run.
- Which retail and foodservice pack sizes are available?
- Retail: paper or PET bags 250 g, 400 g and 500 g. Foodservice: 3 kg and 5 kg bags for kitchens, and 10 kg for central production. Gluten-free pasta ships in dedicated retail 400 g bags to avoid confusion at shelf.
- Are your pasta lines suitable for organic, whole-grain and gluten-free programmes?
- Yes. Organic (EU BIO) pasta uses certified durum wheat. Whole-grain pasta is milled from 100% durum wheat with bran retained. Gluten-free lines are produced on a segregated line to avoid cross-contamination and are tested batch-by-batch below 20 ppm gluten.
- What is the shelf life of ambient Greek pasta?
- Dry hilopites, kritharaki and village noodles: 24 months at ambient in unopened packaging. Trahana: 18–24 months depending on moisture. Donkey-milk variants: 18 months. Store below 25°C in a dry environment.
- How does egg pasta ship to markets that require heat-treated egg documentation?
- Producers use pasteurised liquid egg, and every export shipment carries an egg treatment declaration alongside the standard health certificate. For markets with additional avian-influenza sensitivities we align paperwork with the destination competent authority in advance.
- Are private label and co-manufacturing available on pasta?
- Yes. Private-label runs typically start at 1,500 kg per SKU (roughly one production shift), including bag artwork and case configuration. Co-manufacturing for own-brand distributors is arranged where recipe protection and volume forecasts justify a dedicated line slot.
Interested in greek pasta?
Tell us your target market, packaging and volumes. We'll match you with the right Greek producers and coordinate samples, specs and shipment.
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Buyer's guide
Go deeper in the Buyer Guides
Origin, production, PDO / PGI certifications, harvest timing, packaging, private label and export documentation, written from our practical experience shipping to buyers across the EU, GCC and beyond.
Browse all buyer guides →Sourcing stories
How buyers work with us in greek pasta
Export solutions
How we run this as an export programme
How theGreex structures greek pasta as an export programme: producer network, quality control, private label and logistics.
- Greek Sourcing →
Sourcing service