Pasta that Speaks of Macedonia’s Rich Culinary Heritage

November is a month filled with culinary stories on Kajak.mk. Our collection of local heroes—individuals crafting small yet impactful contributions to the growth of gastronomic tourism—now includes Gjorgji Toshev. A former teacher with a master’s degree in pedagogical sciences, Gjorgji chose to continue his life’s journey by opening his own shop and workshop, where he creates delicious fresh pasta that we proudly call “the taste of Macedonia.”

Somewhere in Macedonia, they're called juvki, elsewhere as kori or gubi. Regardless of their local name, the pasta made by Gjorgji captures the authentic flavours of Macedonia.

Gjorgji's pasta, called by different names across the country, carries the same genuine Macedonian flavour everywhere it goes. But why is that? Read on to uncover his story.

Gjorgji shares that throughout the years, he worked various jobs, starting as a teacher and later in the NGO sector. Over time, his idea of producing pasta became a persistent dream.

As a child, he fondly remembers helping his mother and grandmother prepare traditional Bitola-style pastry sheets. He learned their recipes and, over the years, began exploring ways to enhance and elevate the flavours of the pasta he aspired to create.

"My wife Natasha was a tremendous support in starting this new business," says Gjorgji. "Together, we set up a workshop to produce pasta based on my grandmother's recipe. Today, I’ve enriched that recipe with various flavours that our customers adore."

Every pasta maker has their take on homemade pasta, and Gjorgji is no exception. He remains true to his family’s traditional recipe to preserve the authentic taste. Yet, he also infuses his pasta with unique flavours. At Kajak.mk, we’ve dubbed these creations "the flavours of Macedonia" because his shop offers pasta infused with turmeric, garlic, paprika, porcini mushrooms, and Swiss chard—ingredients deeply rooted in Macedonian soil.

When asked about his favourite pasta, Gjorgji quickly points to the garlic variety, while his wife’s favourite is the porcini mushroom pasta, which also happens to be their best-seller.

Gjorgji finds fulfilment in making pasta. On weekends, he visits the Bitola bazaar and local markets, engaging with diverse people and regular customers who recognize him through his products. Despite being a relatively young business, "Pasta Delicia" has already brought joy to many, especially children who love pasta.