Galohelopites (milk pasta)
  • Cooking Time: 10-15 minutes
  • Servings: 4
  • 4 cups / 1 quart milk
  • 300g / about ½ lb helopites or tagliatelle
  • 4 tablespoons oil
  • 2 cups water
  • Salt
  1. Put the water in a pan. When it starts boiling, add the pasta.
  2. After a minute or two, add the oil, milk and salt.
  3. Let boil and allow to cook, stirring often so the milk doesn’t boil over, until most of the milk has evaporated. If you see the pasta is cooked but still has too much liquid, take the pan off the heat for 5 minutes.
  4. Serve hot with granted cheese
That’s a recipe my grandmother grew up with. She didn’t have a recipe for it so it took some time to figure out one that was closest to what she used to eat as a child. Helopites (or χυλοπίτες) is a Greek pasta that looks like tagliatelle, except thinner and shorter. If you can’t find helopites, you can use fresh tagliatelle Sorry for the metric for the pasta, but when I tried measuring in cups, because of the shape of the pasta, I found myself with 8 cups, which I thought was a lot