Ta Mylelia ’ Water Mill … is the embodiment of a life-long passion for the forgotten tastes of rural Greece.
In 1992, we renovated a 305 year-old watermill on the Greek island of Lesvos. Soon after restoration, the mill began producing kilos of stone-ground flour each day. To put this healthy, all-natural, durum wheat flour to good use, we created a line of homemade, traditional Greek pasta, all-bran pasta, and gourmet flavoured pasta like saffron pasta, squid ink pasta and pasta kneaded with ouzo and feta cheese.
This was the start.
These naturally air-dried, uniquely shaped pastas were so successful that we decided to further develop our line to include handmade, all -natural traditional Greek products, all in small quantities. These were based on the prototype of the old fashioned, seasonal family cellar of our grandparent’s generation.