Homemade Pasta with Milk and Eggs

With Flour/Fyllo & Pasta

[HILOPITES]

Hilopites (Greek egg pasta) are made from fresh milk and fresh eggs and vary in shape and size across the country. In the Peloponnese they make smaller hilopites, while the ones in Crete and Pelion are like long noodles. Just boil, drain and serve with a drizzle of extra virgin olive oil and grated dry mizithra cheese. The flavor of this seemingly simple dish will astound you. In Greece, pasta is usually made at the end of the summer, so it can dry and be stored in the cellar. Other types of pasta are also common, and the name and type also depend on the area: Sioufichta from Crete, makarounes from Karpathos, goglies from the Peloponnese, matsa from Folegandros, mirmitzeli from Paros, hilopites from Arahove, small hilopites from Metsovo. We can also find trahana in all corners of Greece, and many other types of homemade pasta.

Serves12

Cooks In3 Minutes

DifficultyTotally Doable

Ingredients

4 fresh eggs, lightly whisked
2.2 lb all-purpose flour
1 cup milk (approximately)

Method

Break the eggs into a bowl and whisk gently.
Mix in the flour and the milk.
Knead with your hands or a mixer until the dough is no longer sticky.
Transfer dough to the worktop and knead well for a further two minutes.
Cover with a kitchen towel and leave to rest for 30 minutes.
Cut the dough into 6 pieces with a knife.
Roll into thin sheets using a rolling pin or a pasta maker.
Sprinkle with flour as necessary.
Spread the pasta on a clean tablecloth in a cool, shady spot and leave to dry for about 30 minutes.
Cut each sheet of pastry into 0.2-inch strips (for long hilopites), and cut the strips into squares (for small hilopites).

STORAGE

Leave to dry out completely and store (dry) in an airtight container for months. Alternatively, you can store them in food containers while still fresh and moist, and put in the freezer. Cooking from fresh only takes a few minutes.