A dry red wine, such as Naoussa, goes particularly well with this delicious homemade noodles dish from Metsovo.
For the dough
500 g of flour, plus a little extra for rolling out
2 tbs of oil
For the sauce
300 g of lean bacon
200 g of onions
2 cloves of garlic
1 stick of celery
400 g of tomatoes
3 tbs of oil
black pepper, freshly ground
100 g kefalograviera cheese or gruyere, grated
- Chop the bacon into pieces.
- Peel and slice the onions and the garlic.
- Wash the celery, dice the stalk and chop the leaves.
- Dip the tomatoes in boiling water, peel and finely chop.
1. Sift the flour along with 1 teaspoon of salt in a bowl.
2. Make a well in the centre, pour in the oil, break in the eggs and add about ½ cup of warm water.
3. Knead until you have a smooth dough. Continue kneading for at least 10 minutes then wrap the dough in greased paper. Allow to stand for approximately 1 hour.
4. Knead the dough again and form into a thick sausage shape. Cut into 6 or 8 pieces.
5. Take one piece at a time, covering the rest with a damp cloth so that it doesn’t dry out.
6. On a floured surface, roll out the dough with a thin rolling pin; roll out as thinly as possible, sprinkling both the dough and the work surface with flour so that it doesn’t stick.
7. Sprinkle the dough with flour again and fold in half. Make sure the two sides don’t stick. Using a sharp knife, cut the dough into 1 cm squares and, using the knife again, separate the two layers of dough.
8. Heat the oil in a pan and fry the bacon until brown. Add the onions, garlic and celery and saute for 1 minute. Add the tomatoes and continue to cook for another minute. Add salt and pepper.
9. In a wide saucepan, boil water, add salt and cook the pasta squares for 3-4 minutes. Drain and place in a warm serving platter.
10. Pour the hot sauce over and sprinkle with grated cheese. Serve immediately.