Metsovo

Petoura from Metsovo

Traditional Metsovite artisan pasta, handmade and simply cooked.
Ηπειρώτικο Πρωινό-Petoura from Metsovo
Before cooking...

Handmade pasta is a staple in most traditional cuisines across the world. In mountainous regions like Metsovo, people used to make petoura (also known as hylopites) during the summer when the weather allowed it. They kneaded, rolled, dried, and broke their pasta into pieces. Then, they stored them away in a dry place to use during wintertime, when Metsovites often couldn’t even leave their homes for long periods.

Petoura from Metsovo

Ingredients

Fresh handmade pasta is usually made from hard wheat flour, which is rich in proteins and gluten. That way, the pasta doesn’t break while boiling; it just softens. But you can also make pasta with hard wheat semolina (like the manufactured ones) or a mixture of the two flours.

For the handmade pasta:

  • Hard wheat flour (as needed)
  • 250 ml milk
  • 5 eggs
  • 1 teaspoon salt

For cooking:

  • 200 g petoura
  • 1½ l water
  • Salt (to preference)
  • 50 g butter
  • 100 g feta cheese, crumbled (for serving)

Note: Since you’ll add the flour to the liquids (and not vice versa) until the batter is correct, there’s no specified quantity. Just make sure you have more than enough.

Execution

  1. In a bowl, whisk the eggs until mixed, add the milk and salt, and keep mixing. Slowly add the flour while mixing with a spoon until you have a soft dough. Roll it into a ball and let it rest for 2 hours.
  2. Divide the dough into even balls and roll them into thick filo sheets with the rolling pin. Spread the filo sheets on actual sheets and leave them in a dry place for 4-5 days until completely dehydrated. When the filo sheets are hard and ready, break them into small random-size pieces. Keep 200 g for cooking and store the rest in a dry place.
  3. In a large pot, pour water, add salt, and bring to a boil. Add the petoura and cook for 6-8 minutes, depending on your preference.
  4. Strain the water in a colander and throw the petoura back into the pot. Add the butter and stir lightly.
  5. Serve the petoura with crumbled feta cheese on top.

This is perhaps the simplest way of enjoying your handmade petoura. Alternatively, this traditional pasta goes perfectly with rooster, lamb, or beef casserole.

After cooking...

Before leaving his birthplace in 1840, the benefactor Georgios Averoff visited the small St. George chapel in Metsovo and prayed for the Saint’s guidance and protection. A few years passed, and the devout Metsovite funded the renovation of the old church and creation of a large botanical garden around it. Today, the lush Averofeios Garden showcases a rich collection of most of the trees and plants found across the Pindos Sierra.

Ηπειρώτικο Πρωινό-After cooking...