Ingredients
- 1 kg hard flour
- 5–7 eggs
- 1 liter of milk (use only as much as needed)
Instructions
- In a large bowl, add the flour and create a well in the center. Crack the eggs into the well and beat them lightly.
- Gradually incorporate the flour into the eggs while slowly adding milk. Use enough milk to form a firm dough.
- Knead the dough well for 15–20 minutes until it becomes smooth and elastic. Let the dough rest for 30 minutes.
- Roll out the dough using a pasta machine or a rolling pin into thin sheets. Spread the sheets on a clean bedsheet to dry.
- The sheets should be dry enough to handle without breaking but not so dry that they crack.
- Lay a tablecloth on a table and place a cutting board on top. Fold each sheet accordion-style to about the width of your palm.
- Using one hand to hold the folded sheet gently, cut it into thin strips with a sharp knife (be careful with your fingers!).
- Turn the strips crosswise and cut them into small squares to form the hilopites.
- Each time you cut a batch, fluff them gently with your hands to separate any stuck pieces.
- Once cut, spread the hilopites on a bed or large flat surface to dry for two days. Then, transfer them to a pillowcase and leave them in the sun for an additional 4–5 days to fully dry.
- Store the dried hilopites in sterilized jars for long-term use.
A Taste of Tradition
Grandma’s homemade hilopites capture the essence of Greek heritage and family traditions. Perfect for soups, stews, or a classic tomato-based dish, these egg noodles are more than food—they’re a labor of love. Gather around the table and savor a meal steeped in nostalgia and flavor!
