Hilopites
salt |
Hilopites or hylopites (
salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to Italian fettuccine.[1]
The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine-like strips, then again into small squares. While commercially produced hilopites are generally around 1 cm2 (0.16 in2) traditional homemade hilopites are often made much larger.
Other regional names for this pasta include τουτουμάκια (toutoumákia) in some regions of Peloponnisos and τουμάτσια (toumátsia) in Cyprus.[2]
Some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta with oil and cheese.
See also
Notes
- ^ Eugenia Pantahos, Greek Life: Family, Culture, Food, p. 230
- ^ "Cyprus Food Virtual Museum - Τουμάτσια". foodmuseum.cs.ucy.ac.cy. Retrieved 2020-04-06.