We stir the flour with the water, olive oil and salt until it becomes a smooth and supple dough. We let the dough for 1 hour to rest. We shape the dough into cords to the size of a finger and we cut into approximately 3 cm pieces. We press the dough with our fingers to make a cavity while pushing them out of the front or back. We spread the lasagna over a little bit of flour and we let them dry for about an hour. We sift them and we pour them in boiling water for half an hour. We remove them with a slotted spoon and we serve them on a deep dish. We melt the butter and we pour it while sprinkling with the grated anthotyro. They should be consumed warm.