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MAKAROUNES* (from KARPATHOS)

Preparation time: 10 min

Cooking time: 25 min

*hand-made pasta

 

INGREDIENTS

  • 1 kg flour
  • 600 ml. water
  • Yeast (optional)
  • For caramelized sauce:
  • 2 onions, sliced in rings
  • Butter
  • A little olive oil
  • coarse salt
  • To serve:
  • Grated cheese (preferably white cheese eg. mizithra)

 

PREPARATION

STEP 1: Mix the flour with water and yeast (optional) to form a soft but firm dough.

STEP 2: Cut the dough into small pieces and roll or mould into sticks of approx 5 cm.

Press each stick with your finger or thumb and roll it to make a dent in the dough stick.

Rest the dough sticks on a floured baking sheet.

STEP 3: To make the caramelized sauce: cut the onion into thin slices or rings,

and sauté in a pan with a little olive oil.

When the onion becomes transparent and begins to turn golden, add the butter.

When the onions have caramelized, remove the pan from heat.

STEP 4: Meanwhile, in a saucepan bring the salted water to the boil and then toss in

the makarounes, in 2 or 3 batches.

When the makarounes are cooked they rise to the surface.

Remove the cooked makarounes from the water with a strainer.

STEP 5: On a serving plate, add some of the grated cheese or other cheese of your choice,

then a layer of makarounes, alternating cheese and makarounes.

Top with the caramelized onions.

 


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