Yvriston (Pasta)

Yvriston is a traditional pasta with deep roots in Greek gastronomy, made from simple ingredients and stored to be used as noodles. This recipe offers a unique taste and can accompany various dishes or be eaten as a stand-alone meal, with a rich buttery aroma and salty feta that elevates the taste.

Ingridients

For the Dough

• 500 g. flour
• 1 teaspoon of salt
• Water, as needed

For Cooking

• Cow butter, at will
• Some feta cheese

Execution

1. Preparation of the dough: In a bowl, add the flour, salt and water. Knead until the dough is soft and does not stick to your hands. Divide the dough into balls and roll out thin, round sheets of dough about 30 cm in diameter.
2. Drying the leaves: place the leaves in the oven at 100°C for a short time, until they are dry without being fully cooked. This helps them to be cut without breaking.
3. Cutting and Baking: Roll the sheets into rolls, cut them lengthwise and then into strips like noodles. Spread them on a baking tray and bake at 180°C until golden brown. Let them cool thoroughly and store in a cool, dry place for future use.
4. Cooking the Hebriston: In a pot of boiling salted water, add the Hebriston and cook for 2-3 minutes. Drain well.
5. Serving: In a small saucepan, fry the butter until golden. Pour the hot butter over the Yvriston and sprinkle with a little feta cheese for a rich, traditional flavor.

This dish is best enjoyed warm, with the simplicity and authenticity of traditional Greek cuisine showcased in every bite.