Gogges/Goggizes Yaya's Traditional Handmade Pasta From Laconia

Main Course ⏱10mins 🍽️ 4 servings

Ingredients

For the dough:

• 2 cups all-purpose flour (or fine semolina for a firmer texture)

• ½ tsp salt

• About ¾ cup warm water

For serving:

• ½ cup extra virgin olive oil

• 1 cup grated mizithra or kefalotyri cheese (or Parmesan if unavailable)

Instructions

1. Prepare the dough:
   In a bowl, combine the flour and salt. Gradually add warm water and knead until you have a smooth, elastic dough. Knead for 5–7 minutes, cover, and let it rest for 20–30 minutes.

2. Shape the gogges:
   Roll the dough into long ropes, about the thickness of a finger. Cut into small pieces (about 2–3 cm). Press each piece lightly with your thumb or roll it over a fork or grooved board to form the traditional shell shape.

3. Cook the gogges:
   Bring a large pot of salted water to a boil. Add the gogges and cook until they float to the surface — about 5–6 minutes. Drain well and place in a deep bowl or platter.

4. Prepare the fried cheese with olive oil:
   In a small pan, heat the olive oil over medium heat. Add the grated cheese and stir constantly until it melts slightly and turns golden.

5. Serve:
   Pour the hot olive oil and cheese mixture over the cooked gogges. Toss gently to coat and serve immediately while warm and aromatic.

Gogges, a traditional handmade pasta from Laconia, are simply made with flour and water, then topped with golden fried cheese and extra virgin olive oil — a humble yet rich taste of authentic Greek tradition.

This recipe is made with

Lydelia Extra Virgin Olive Oil