Matsata Folegandrou

The bunch is traditional pasta of Folegandrou made by hand. They are very similar to noodles, but they are cooked as soon as they are made and have a dreamy taste of freshness.

The matsata are not sold in the shops, but you can find them in the shops of the island, where they are served either with a simple red sauce or with braised meat, rooster or rabbit (Mrs. Irini in the Upper part is the best).

Another pasta, which is made in a similar way to matsata, is the worms, but differs in shape. The housewife takes the dough and with her hand cuts small pieces which she twists and creates a tiny pasta, with thin edges and a thicker waist (reminiscent of goggles). They are also eaten plain, with butter and cheese, or with the rich sauces of the blushes.

The vourla are fresh handmade pasta that have a hole in the middle created by their molding on a bur that is then removed.

Η preparation of Folegandros bunches is simple. Of course the proportions of flour, oil and salt are difficult to know as it is the secret of every cook.

However, what is certain is that the dough is spread with the kneader, then folded three or four times, since in the meantime in each fold it is sprinkled with flour so that it does not stick. Then the dough is cut vertically with the knife and then with a light throw the mats are scattered to get their curly shape. They will not wait long to get into the pan and create perhaps the most delicious fresh pasta in the country.