Greek cuisine · Dough, Pasta & Rice

Hilopites with Butter

Square Greek egg noodles tossed in hot butter and sprinkled with freshly grated mizithra.

Ingredients · for 4 servings

• 300 g hilopites (Greek egg noodles)
• 80 g butter
• 150 g mizithra (or substitute ricotta)
• 1 tsp dried oregano
• 1/2 tsp pepper
• Salt

Instructions

1. Bring a large pot of salted water to a boil and cook the hilopites for 8–10 min. until tender but still al dente; reserve 100 ml of the cooking water.
2. Coarsely grate or finely crumble the mizithra and have it ready at room temperature.
3. Melt the butter in a wide pan over medium heat and let it brown lightly for 2–3 min. until it smells nutty.
4. Add the drained noodles to the butter and toss for 1–2 min., adding a splash of cooking water so everything comes together silkily.
5. Season with pepper and a little salt — the cheese already brings salt.
6. Transfer to warmed plates, generously sprinkle with the mizithra and oregano, and serve immediately while the butter is still hot.