Chilopites is a traditional pasta variety hailing from Crete. It's usually handmade by women at the end of summer. The pasta is typically made with flour, water or milk, olive oil, eggs, and a bit of salt. The dough is cut in narrow stripes or small rectangles, depending on the area.

Also known as hylopites or hilopites, the pasta is dried under the summer sun before it's stored in white sachets by the housewives in order to be used in the winter. It's recommended to serve chilopites with grated myzithra cheese and tomato sauce.

Trahana is a traditional pasta-like product consisting of small coarse granules that are made by combining wheat and dairy products such as milk, sour milk, buttermilk, or yogurt. This product is believed to have ancient origins, and the age-old tradition of its preparation is thought to have initially been a means of preserving milk in pre-refrigeration times.

It is typically prepared with wheat flour, semolina flour, cracked wheat, or bulgur (especially on Crete), while some versions may also call for the addition of eggs. Traditionally, the mixture is dried in the sun before it’s broken up into uneven-shaped pieces, or it can be first boiled to a porridge-like consistency and then sun-dried. 

Skioufichta is a traditional handmade Cretan pasta. It's made from whole-wheat flour, salt, water, and olive oil or butter. The dough is rolled into thin strips, then cut into pieces that are pressed with a spiral movement of the fingers, resulting in the typical twisted shape of the pasta.

The name of the pasta is derived from the word skioufizo, meaning to twist, referring to this method of production that requires experience and skill. Traditional recipes call for ''burning'' the pasta in butter, then topping it with large amounts of grated anthotyro or myzithra cheese.

Not to be confused with the Italian word for barley (orzo), this Italian short cut pasta is similar in shape and size to a grain of rice. Like other traditional Italian pasta types, it is best when made with hard wheat, preferably durum wheat. The shape of orzo pasta is always similar, but the color and taste are occasionally altered with the addition of various vegetables.

Orzo is a highly versatile pasta variety used in numerous dishes – its shape lends it particularly well to soups, and it is an irreplaceable part of the famous minestrone. Orzo pasta is also commonly used as an ingredient in cold salads, as a vegetable stuffing, and in a variety of casserole dishes. 

Makarounes is a variety of Greek pasta that is prepared throughout the islands of the northeast Aegean Sea. The pasta has a long tradition on the island of Karpathos. It's typically made with flour and water and without any eggs. There are no strict measurements of the ingredients, and even the process of making the pasta often varies from family to family.

The pasta dough is first rolled out and cut into long and thin strands, then into smaller pieces which are rolled and shaped into small pasta shells using one’s fingers. Boiled makarounes are the key ingredient of a local pasta specialty that combines the pasta shells with sautéed onions, garlic, butter, and a generous amount of grated local sheep’s or goat’s cheese such as myzithra.

Flomaria is a variety of Greek pasta produced on the island of Lemnos in the northern Aegean Sea. It is made by combining a local variety of hard wheat flour (mavragani flour) with fresh eggs and sheep’s or goat’s milk.

After drying, the pasta can be cut in two different shapes: short and thin string-like strands, resembling matches, or flat and narrow linguine-like strands. Traditionally, flomaria is prepared during the summer, and it is kept in cotton satchels for future use. 

Matsata is a local variety of fresh homemade pasta from the island of Folegandros. It is typically made with flour, olive oil, salt, and water. The dough is cut into tagliatelle-like ribbons, which are usually consumed right after their preparation, although they can also be dried and stored for future use.

Traditionally, the soft and thick pasta ribbons are boiled in salted water, then enjoyed alongside pieces of rooster, rabbit, or goat which have been cooked in a traditional Greek tomato sauce. The pasta dish is often topped with grated local hard cheeses such as ladotyri, kefalotyri, or myzithra.