Hilopites are flat pasta squares, traditionally cut into tiny squares and used in soup. In this version, as larger squares, they become a main course.
- 500 gm plain flour (3 1/3 cups)
- 3 eggs, lightly beaten
- 120 ml milk
- 160 gm chilled butter, coarsely chopped
- 50 gm coarse fresh white breadcrumbs (¾ cup)
- To serve: coarsely grated kefalotiri and flat-leaf parsley
- 1Combine flour and 1 tsp salt in a bowl and make a well in the centre. Add egg and milk and mix with a fork, drawing in flour from the edges as you go, until a soft dough forms (add a little extra milk if mixture is too dry). Turn onto a lightly floured surface, knead until a smooth, elastic dough forms (8-10 minutes), wrap in plastic wrap and rest for 1 hour.
- 2Divide dough into 6 and, working with one piece at a time, roll out to 3mm thick (see note for ravioles recipe, above). Stand on floured trays in a single layer to dry slightly (10-15 minutes), then cut each sheet into rough 4cm squares. Transfer to a lightly floured tray. (If not using straight away, stand on a lightly floured tea towel for 2-3 days until dried, then store in an airtight container for up to 5 days.)
- 3Meanwhile, preheat oven to 180C. Melt 30gm butter, toss in a bowl with breadcrumbs to coat evenly, season to taste and spread on an oven tray. Bake, stirring occasionally, until golden and crisp (8-10 minutes). Cool and store in an airtight container until required.
- 4Cook remaining butter in a saucepan over medium-high heat, swirling pan occasionally,until nut-brown (4-5 minutes), remove from heat and keep warm.
- 5Cook pasta in batches in a large saucepan of boiling salted water until just cooked (1-2 minutes), then drain and transfer to warmed plates. Spoon over burnt butter, scatter with breadcrumbs, grated kefalotiri and parsley and serve hot Chicken, egg and lemon soup