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Hylopites (Greek pasta)

The traditional Greek handmade pasta, as they made it in Epirus.
Ηπειρώτικο Πρωινό-Hylopites (Greek pasta)
Before cooking...

The origins of pasta making may be lost in the ages, but Greek cuisine has honored this brilliant culinary practice since its beginning, and Epirus is no exception. However they might be called locally (petoura, flomaria, giofkades, etc.), the hylopites are the most typical Greek pasta (next to the trahanas) and an ideal companion to any meat dish or homemade sauce.

Hylopites (Greek pasta)

Ingredients

  • 250 gr sheep milk (or blended sheep and goat milk
  • 5 eggs
  • All-purpose flour or corn flour (as needed)
  • Salt (to preference)
  • Water (as needed)

Execution

  1. In a large bowl, whisk the eggs until mixed. Add the flour, salt, milk, and water, and mix with a spoon. When the liquids are absorbed, knead the mixture until the dough is semi-hard, smooth, and non-sticky. Roll the dough into a ball and let it rest for 2 hours.
  2. When the dough is ready, divide it into even balls and roll them into equally thick sheets with the rolling pin. Cut each sheet into even strips.
  3. Leave the dough strips in a dry and shady place until they are fully dried.
  4. Store the hylopites in bags or jars (break them into smaller strips if necessary) in a dry place.

Across the mountains, where winter fell rather early, the Epirote homemakers made their pasta during summer and stored them for the colder days. Today, we can either dry them or just roll, cut, boil, and enjoy them on the spot, pasta-fresca style.

After cooking…

In the most barren of the Epirotic mountainous areas, taking up farming or stock raising was almost futile. To survive, many locals became builders. They traveled around Greece in “bouloukia” (traveling groups), working as masons and bridge-makers. Today, their exciting stories and the nearly-lost secrets of their craft are kept alive by the Ethnological Museum of Stonemasons in the old “mastorohori” (village of masters) of Pyrsogianni.

Ηπειρώτικο Πρωινό-After cooking…