Goglies – Fresh Greek Peasant Pasta

This style of peasant pasta was common in many Greek households - cost effect, filling, and delicious, it hits all the notes! Top with some cinnamon for a warming finish to this savory dish!

Serves 4-6

Ingredients

• 3 cups all-purpose flour

  2 oz sourdough starter OR 1 teaspoon dry yeast mixed in 1 cup lukewarm water

  1 tablespoon salt

  1-2 cups water

  Greek Extra Virgin Olive Oil, for cooking and serving

  8 oz myzithra cheese, grated

  Ground cinnamon, to taste

Directions

1. Add the flour to a large mixing bowl (or to the bowl of a stand mixer if using).

2. Add the sourdough starter (or the dry yeast in lukewarm water), and the salt.  Slowly add the water, a little at a time, mixing with the ingredients to bring them together to form a supple dough.  If the dough is too dry from the flour, add more water.  If the dough is too sticky from too much water, add a little flour to balance it.  (If using a mixer, start at low speed then gradually pour in the water and mix, while increasing the speed. When the dough is wrapped around the dough hook, the dough is ready. If it is sticky, add a little flour.)

3. Once the dough is ready, cut into small, workable pieces and form long rolls a little thicker than an average finger. Cut the long rolls into several pieces, about 1-inch wide.

4. Sprinkle the work surface with a bit of flour, and press the pasta pieces with the index finger to flatten slightly and roll the dough towards you so that the dough forms shell-like shape.

5. In a large pot of salted, boiling water, add approximately 1 tablespoon of olive oil, and then add the pasta.

6. Cook the pasta for about 3-4 minutes, stirring regularly so that they do not stick to each other or the bottom of the pan.  When they float to the surface, they are ready to strain and serve.

7. To serve, make a bed of grated myzithra cheese on a plate, place the goglies on top, and garnish with more myzithra cheese on top. Drizzle with olive oil and sprinkle with ground cinnamon, if desired. Serve immediately.  

Chef’s Notes:

• You can serve this with any sauce you like and/or any cheese you like - remember to tailor the recipe to your taste!

• Don’t add too many Goglies to the pot at the same time - because of the yeast, they will double in size!