Pasha macaroni

On the Sunday of Turin, the last of the carnival before the beginning of the great Lent and the fast, the traditional Kotiko table is laid with the «Pasha macaroni", One of the most delicious dishes prepared by her housewives Mr..

The dish this required pure materials, effort and craftsmanship, as opening the sheet with the fine pita wood took time and processing it until it got the filling in many layers was a very troublesome job.

The laying of the macaroni paste was done approximately such as pasticcio, where the pasta, the waves and the cheese were mixed only where there were the following differences:

The doughs were layers of handmade sheet in zones of ten centimeters, and the filling was alternately wavy and dry mizithra, and most importantly after the layers were completed, the pan was filled with meat or milk broth, so the taste of the sheet was something between tender and juicy. and crispy pie sheet.

You rarely find pasha macaroni today in taverns, however, due to its idiosyncrasy and its taste, it could become a trademark of Kotiki cuisine and evolve into many imaginative variations.