It is delicious traditional food. The pasta is made from water, flour, salt, oil or butter. The traditional recipe wants the skoufichta to be “burned” in the hot oil and poured with a large grated mizithra or anthotyro.
Ingredients
- 200 g whole-wheat flour
- 400 g all-purpose flour
- 300 g water, lukewarm
- salt
- 5 tablespoons olive oil
To serve
- 3-4 tablespoons olive oil
- salt
- 2 tablespoons butter
- ½ clove of garlic
- 1 tablespoon thyme
- pepper
- 30 g mizithra or feta cheese
Preparation Method:
In a mixer’s bowl add the flours, water, salt, 2 tablespoons olive oil, and beat with the hook attachment at medium speed for 2-3 minutes. As soon as the dough thickens, add 3 tablespoons olive oil, and beat for 2-3 more minutes. Wrap the dough with plastic wrap and set it aside for 30 minutes to rest. Cut a little of the dough and roll it out to a thin strip of 1 cm diameter. Cut into 2-3 cm pieces, press with two fingers, and roll towards your side. If the dough sticks, dust with a little flour. Follow the same process for the whole dough.
Place a pot with water on heat, to boil. add salt, 2 tablespoons olive oil, and the pasta into the pot. As soon as they rise to the surface, boil for 3-4 minutes, drain and serve with a little olive oil. Alternatively, place a frying pan with boiled water on the heat. Add the pasta after you remove the excess flour. Add the butter, garlic, and thyme. As soon as the skioufichta are done, remove from the heat, add pepper, and serve with grated mizithra or feta cheese, and olive oil.
