Ψαρά
Handmade hollow pasta
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 500 g wheat flour
- about 2 tbsp olive oil
- about 300 ml warm water
Περιγραφή
Another famous dish of Psara’s cuisine is the handmade “hollow” pasta, which took its name from its shape, meaning it is hollow inside. With a sauce of fresh summer tomatoes, they make the perfect dish for all pasta lovers without exception. Alternatively, they are served with minced meat, stewed meat in tomato sauce, or simply with grated cheese. Other types of handmade local pasta are also the “bizelekia” (small pasta cubes), vermicelli, “matsi” (pasta cut into thin strips), as well as “skoulikakia”, which, as their name suggests, have a shape reminiscent of spaghetti.
Εκτέλεση
Start in a deep bowl, mixing the flour with the water, adding the water gradually. Knead well until you have a uniform, pliable and somewhat firm dough. Put a little olive oil on your hands and continue kneading for a bit longer. Then cut and shape one ball, divide it into smaller ones and roll them into long cords – sticks, which you then cut into small cubes. Dust them with flour so they don’t stick. Shape each cube by pressing your finger in the middle of it on the board, creating a simple “hollow” opening in the dough. Do the same with all the dough. Throughout the process, sprinkle with a little flour so they don’t stick. Boil them for 20 minutes. They are shaped into smaller sticks, adding plenty of flour so they don’t stick, and after being cut into small, pea-like shapes, you sift them so the excess flour falls off before cooking.