Download the FREE SBS Radio App for a better listening experience
Hilopites is the Greek answer to Italian pasta. Made at home with simple ingredients, hilopites used to be part of a Greek household's winter routine where most of the family would pitch in to make a quantity large enough to last for the whole year.
- 600g pasta flour (00 or bread flour)
- 4 eggs
- 150ml goat’s milk (or extra egg)
- 1 tsp salt
- Beat the eggs and milk to combine. Place flour in a bowl and make a well in the center and add the egg mixture, gently mixing to combine
- Turn out the dough on a floured work surface and knead until soft and elastic (about 15mins). If it is too sticky, add some flour
- Place dough in an oiled bowl and cover with a towel. Let it rest for 1 hour
- Cut dough into 8 pieces and shape into balls. Taking one ball of dough at a time, roll it on a well-floured surface to 2mm thick (alternatively use a pasta machine)
- Set aside (on well-floured spot) and repeat with remaining dough. Let the dough sheets dry slightly before cutting (about 30 mins)
- To cut, place dough sheets in a pile with a good amount of flour between to ensure they do not stick. Cut sheets into 0.5cm strips (you can use a pasta cutter for fettuccini to do this). The strips can then be cut into 5cm lengths or if you prefer 0.5cm squares.
Place cut pasta on a floured surface and let dry slightly before cooking.
The pasta can be cooked fresh or dried.
Πατήστε Play στο Podcast που συνοδεύει την κεντρική φωτογραφία για να ακούσετε τη συνταγή στα Ελληνικά.
Follow SBS Greek on Facebook
Listen to SBS Greek Podcasts here