Hilopites: Τhe Greek version of home made pasta

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.

Hilopites

Ingredients

• 600g pasta flour (00 or bread flour)
• 4 eggs
• 150ml goat’s milk (or extra egg)
• 1 tsp salt

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Method

1. 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
2. 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
3. Place dough in an oiled bowl and cover with a towel. Let it rest for 1 hour
4. 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)
5. Set aside (on well-floured spot) and repeat with remaining dough. Let the dough sheets dry slightly before cutting (about 30 mins)
6. 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.

Good luck! 

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