A handmade pasta from Greek cooking, hilopites is made by kneading a firm egg-and-flour dough, rolling it thin, and cutting it by hand. Served simply with olive oil and lemon, it makes a light, nut-free, low-calorie meal.
Knead the flour, egg and salt together until you have a firm but pliable dough.
Wrap the dough and let it rest for fifteen minutes.
Roll the dough out as thin as possible and cut it into thin strips, scattering the noodles to air-dry.
Boil the noodles in salted water for four minutes, then drain.
Toss the noodles with olive oil and lemon juice and serve hot.
Do not boil the noodles right after cutting; let them air-dry for at least ten minutes, or they may fall apart in the water. Allergens: contains gluten (flour) and egg.
If you will not use all the noodles at once, dry them completely and store them in a sealed jar for weeks.
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