Recipe for Matsata Makaronia – Greek Homemade Pasta Ribbons
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This recipe is common on the island of Folgendros where people all over the island make these homemade pasta ribbons, which make for a hearty, simple meal. After the pasta is made, it is dropped into large pots of boiling water and served with homemade Greek tomato sauce and grated Greek hard cheese, such as Myzithra. The pasta is certainly best when prepared right after it’s made, but it can also be dried and stored in airtight containers.
Ingredients for Matsata Makaronia:
- 1 cup all-purpose flour
- 1 cup semolina
- Pinch salt
Add the all-purpose flour, semolina, and salt to a food processor bowl. Cover and pulse until the ingredients are well-combined. Set the food processor to low and while the motor is still running, add the water in a thin stream until a hard ball of dough is formed. You shouldn’t need anymore than 1 cup of water. Turn off the food processor and let the dough sit for about 15 minutes.
Remove the dough from the food processor and sprinkle a clean work surface with some all-purpose flour. Knead the dough for a few minutes until it becomes smooth. Wrap the dough with plastic wrap and let it rest for another hour.
After the hour is up, cut the dough into four equal pieces. Add flour to a clean work surface and roll the dough into a flat disk that is as thin as you can get it. Using a sharp knife, cut the dough into strips that are about 1/3 inch thick. Lay the pasta ribbons flat on a clean kitchen towel and let them dry out for an hour or two before cooking. You can also let them dry all the way through and store them in airtight containers until you’re ready to use them.
This post was written by GreekBoston.com