Traditional noodles with stakovoutiro (butter)

26'
Preparation Time
18:00
Waiting Time
2
Portions
3
Difficulty Level
Directions
We hit eggs with milk and salt until they homogenized. We add the flour gradually. We let the dough rest for about 1 hour. We roll out the sheet of the dough and let it dry. Then we cut the sheets to the thickness we want and we spread the noodles so they can dry for the whole night. After they are dried, we boil them in water for 6 minutes, we strain them and we mix them in a frying pan with grapefruit, gruyere and fresh thyme.
Chef: Kiriaki Klironomaki
Ingredients
CALCULATE PORTIONS:
FOR THE NOODLES
- 1000 gr Organic Flour MILLS OF CRETE
- 4 Eggs
- 400 ml Goat Milk VERO CRETAN
- salt
FOR THE SAUCE (2 PORTIONS)
- 100 gr butter (stakovoutiro)
- 200 gr graviera
- thyme
Equipment
- Bowl
- Saucepan
- Pan