You know how it is when you ask someone in Greece to show you how to cook a traditional dish! There is always a cousin who is willing to take action and teach you the secrets of the recipe.
Somehow, I found myself in the picturesque village of Sykia in Sitia, in a beautiful little restaurant owned by my friend Michalis. His cousin, Eleni, full of vitality and enthusiasm, was ready to show me how to make scioufichta!
Skioufichta macarounia is one of the most beloved traditional dishes of Crete. Their name comes from the Cretan verb "skioufizo", which means to twist, accurately describing the special way they are prepared.
Once the dough is prepared, it is cut into small pieces, which are skillfully molded and twisted by hand, acquiring their characteristic shape.
This pasta is made with local durum flour, a little salt and local extra virgin olive oil, without the need for any eggs!
Architectural, Building & Signage
- Hard bread flour
- Water - Νερό
- Salt
- Extra Virgin Olive Oil
Eleni starts by pouring the flour into a mixing bowl, without using specific measurements! The ratio is approximately three parts flour to one part water, with each cup of flour corresponding to one serving.
He adds salt to taste and a little extra virgin olive oil. He kneads well until a firm dough is created that does not stick to his hands. He then covers it and lets it rest for about 30 minutes.
To form the scioufichtas, Eleni cuts small pieces of dough and shapes each into a long, thin string. She then cuts it into small pieces about 4 centimeters long.
With the help of three fingers, he presses each piece and rolls it backwards on a floured surface, creating the characteristic scioufichtas, which resemble the pit of a date, with their distinctive concave shape.
Sprinkle the freshly made pasta with a little flour so that it doesn't stick together.
When all the scioufichtas are ready, he boils them in salted water for 15–20 minutes, depending on their thickness.
After draining them, he serves them hot, with plenty of grated local hard mizithra or any other cheese of our choice.
For the final touch, Eleni melts stakovoutyro (fresh sheep butter) and pours it over the hot pasta.
The result? Simply divine!
