Skioufichta (or Sioufichta) are traditional Cretan pasta with the shape of a little “boat”. This dish is a staple in every Cretan home during Carnival season, especially in the second week known as Tyrini Week.

If you happen to visit a Cretan household then, you might find grandmothers skioufizoun the macarounia on the sofra, a low round table for kneading, together with their daughters or young granddaughters.

Ingredients

• 600–700 g wheat flour (as much as it takes)

• 3 small cups lukewarm water

• 1 flat teaspoon salt

• 1 small cup olive oil

• aged grated cheese or dry grated anthotyro

• a little stakovoutyro (sheep-and-goat milk butter)

Preparation

In a large clay bowl (lekanida) add salt, olive oil and water. Stir lightly, then gradually add the flour, kneading well until the dough forms. If it feels too hard, wet your hands with a little water and continue kneading until you have a medium dough. Cover the bowl with a warm cloth and let it rest for about one hour.

Next, divide the dough into small pieces. On a wooden surface, roll each piece into even cords. Cut off a small piece (2–3 cm), press three fingers (index, middle and ring) firmly into the dough and pull backwards. With this motion you shape a short, thick pasta, hollow in the middle, like a “little boat”. Sprinkle plenty of flour on the wooden surface so they don’t stick, and before cooking sift off the excess flour.

Bring a large pot of water to boil with a little olive oil and salt. Once boiling, add the pasta, stirring so they don’t stick. Cook for 35–45 minutes; when they rise to the surface, they are ready.

Serve hot with cheese or anthotyro, and if you like, drizzle with sizzling stakovoutyro for extra flavour.

Cretan Glossary

• sofres (σοφράς): low round table used for kneading

• stakovoutyro (στακοβούτυρο): rich butter made from the creamy layer of freshly boiled sheep and goat milk, thickened with flour

• lekanida (λεκανίδα): large clay bowl for dough

• skioufizo (σκιουφίζω): to twist and shape with the fingers