Orexa pasta

is produced from the highest quality Greek durum wheat material . Our philosophy is  to offer quality products to people who have the "orexi"(appetite in greek) for exceptional taste in their plates .

Our durum wheat originates from the  central and Northern Greek mainland territories. These are the areas that have been tested successfully in the course of time, to offer durum wheat with big  consistency of protein and gluten substances, ideal for pasta production. The specific durum wheat raw material  is the reason our pasta is retaining its shape during cooking and has the bright yellow color and intensive taste everybody is looking for preparing  an unforgettable pasta plate.

We have a big range of short and long shapes, that gives you the ability to prepare the pasta recipe you choose without any limits. 

A few words about our  pasta 

Orexa pasta origin

We use only the best raw material   consisted of 100% durum wheat which we mostly get from the mainlands  of Greece. The greek climate offers ideal circumstances for the cultivation of  wheat  since it grows well in cool, moist climate and ripens in a warm, dry climate. The cool winters and the hot summers are conducive to a good crop.

A small portion of history

Greek Mythology refers to the fact that Hephaestus, the god of fire, had constructed a tool to make strings of dough (the first spaghetti). 
The name ‘macaroni’ possibly comes from the Ancient Greek word ‘macaria’. This referred to the offering that the Ancient Greeks used to place on the tombs of the dead and was made of oil, wine and dried flour products.

It may or may not be far-fetched, if one considers that wheat-based foods, usually sweetened, are highly symbolic of rebirth and regeneration and thus have always been associated with the foods served in honor of the dead. 

The ancient Greeks had a kind of primitive pasta in the form of a grilled batter they called laganum. The word may be the etymological root of what the Italians call lasagna. 

See how our pasta is made

Orexa pasta production

During Orexa  pasta production process  the most advanced equipment is used, with stainless steel drying ovens (ASI 316) operating at temperatures of more than 85°C (UHT method) and ensuring the highest levels of hygiene.

This means that the wheat protein synthesis remains stable, the starch is not damaged or impaired in quality and the resulting pasta products are fully pasteurised and do not stick during cooking.

Quality control

OREXA pasta made from 100% Greek durum wheat, of the highest quality, rigorously controlled and certified by TUV Hellas. It is produced in a state-of-the-art pasta production plant, implementing the highest standards of quality and hygiene.
The entire process of production, packaging and storage is certified to the most widely recognized standards of food quality and safety, specifically ΕΝ ISO 9001:2000, EN ISO 22000:2005, BRC, & IFS 5 .

Contact Us

If you need further information or samples , please fill in the below form  or contact us directly  to our email address  : info@orexapasta.com

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