Chicken with tοutοumakia (traditional Greek pasta)

Ingredients

- • Chicken, cut into quarters
- • 400g tοutοumakia pasta
- • Dried myzithra cheese, grated
- • 5 ripe tomatoes, grated
- • 80g olive oil
  • Salt or garos sauce
  • Pepper

Method

Place the chicken in a casserole dish, season with salt and pepper and add the olive oil and grated tomato.

Bake at 200°C for about 40-50΄. Then add the tutumakia pasta and stir often to prevent sticking, and continue baking for another 15-20′.

5΄ before the end of the cooking time, uncover the casserole dish and add freshly grated dried mizithra cheese.

When ready, turn off the oven and leave it to rest for 10΄.

A few words...

A country-style dish, traditionally cooked in this way in order to last, to not run out quickly, because meat was not available in large quantities. In the Peloponnese, the small-sized homemade pasta is called toutoumakia, which are made from flour, eggs, milk and salt. Housewives even to this day make toutoumakia pasta in the summertime and lay it out on clean sheets to dry, because it dries faster in hot weather. Then they store it, since it is an ideal winter food.

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