Hilopites
Ingredients
600g pasta flour (00 or bread flour)
4 eggs
150ml goat’s milk (or extra egg)
1 tsp salt
Method
Beat the eggs and milk to combine. Place flour in a bowl and make a well in the center and add the egg mixture, gently mixing to combine. Turn out the dough on a floured work surface and knead until soft and elastic (about 15mins). If it is too sticky, add some flour.
Place dough in an oiled bowl and cover with a towel. Let it rest for 1 hour.
Cut dough into 8 pieces and shape into balls. Taking one ball of dough at a time, roll it on a well-floured surface to 2mm thick (alternatively use a pasta machine). Set aside (on well-floured spot) and repeat with remaining dough. Let the dough sheets dry slightly before cutting (about 30 mins).
To cut, place dough sheets in a pile with a good amount of flour between to ensure they do not stick. Cut sheets into 0.5cm strips (you can use a pasta cutter for fettuccini to do this). The strips can then be cut into 5cm lengths or if you prefer 0.5cm squares.
Place cut pasta on a floured surface and let dry slightly before cooking. The pasta can be cooked fresh or dried.
