Chylofta, a handmade pasta crafted from wheat flour, boiled in milk, and served as a soup, holds a special significance for women who have recently given birth. Traditionally enjoyed on Lent evenings, chylofta was believed by old housewives to aid lactation in new mothers.

Ingredients:

• 1/2 kilogram wheat flour

• 1 glass lukewarm water

• 1 cup olive oil (coffee cup)

• 1/2 teaspoon salt

Boiling proportions: For every 4 cups of milk, use approximately 250 grams of chylofta.

Procedure:

Sift the flour. Then, place the wheat flour in a large clay bowl, creating a dimple in the middle. Add the olive oil, salt, and lukewarm water into the dimple, then knead the mixture. If the dough is hard, moisten your hands with a little water and continue kneading. Finally, cover the bowl with a warm cloth and leave it to rest for about an hour.

Next, form balls of dough. Take one ball at a time and place it on a floured surface, then press it down. Using a rolling pin, roll out the dough into a thin sheet. Once the dough is wrapped around the rolling pin, cut it along the wood to form a large strip. Then, cut this strip into 2-3 oblong strips, each about 4 cm wide. Using a knife, cut each strip into small oblong pieces and dust them with flour. Lay a clean cloth on the table and place the dough pieces on it. Sprinkle plenty of flour over them to prevent sticking, and then sift them to remove excess flour.

Add the milk to a pot and let it simmer. Mix with a serving spoon, adding a little salt. Stir constantly to prevent sticking. Once the milk comes to a boil, add the dough pieces and stir slowly for about 10 minutes, until the chylofta is cooked. Remove the pot from the heat and let it cool slightly before serving.

Serve in bowls as soup. If desired, add sugar and cinnamon.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association