I made this dish for a good friend and his people over at their studio space in Greece a while ago. I still have a vision of four hungry men with pasta beards (the noodles are hanging out of their mouth and down their chin) and three months later, thought it appropriate to post the recipe. It is a simple dish to make, but full of bright lemon and garlic flavors, that make the most out of a Greek egg noodle.
Greek egg noodles, known as hilopites, can come in different shapes and sizes.
Most often, they come in a little square shape that is usually made into soup, but I prefer the long, noodle shaped hilopites. They have a different bite and flavor compared to regular egg noodles because they are made with milk in addition to the eggs, rather than water. In other words, good times.
You should be able to find them at any Greek or Armenian grocery store, or you can use regular egg noodles instead.
I like this dish without any cheese, but if you want to make it richer, it is a tasty addition.
Greek Egg Noodles with Chili, Lemon Zest, and Parsley
1 500g package Greek egg noodles
3-4 garlic cloves, chopped fine
1-2 teaspoons chili flakes, depending on how spicy you like it
the zest of 1 lemon
1 bunch of parsley, chopped fine
extra virgin olive oil
grated kefalograviera, or parmesan (optional)
In a large pan, add the garlic and enough olive oil to coat the bottom generously- about three tablespoons. Cook the garlic over low flame for about two minutes. It shouldn’t color at all, but rather soften and infuse the olive oil with garlicky flavor. Add the chili flakes and lemon zest with a good pinch of salt. Boil the noodles in pot of salted water until al dente, drain, and place it in the pan with the garlic, chili and lemon zest. Toss to incorporate and add the chopped parsley. Taste for seasoning and add more salt, chili, and fresh pepper to taste. Serve as is or with grated cheese.