Flomaria

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.

In the past, local women used to gather at their houses to help each other make the pasta for their families, and the preparation of flomaria signified a time of great communal joy, celebration, and mutual work. That practice is less common nowadays, although there are still people that make the pasta at home.  Flomaria is a versatile ingredient, and it is commonly paired with butter and cheese or served as an accompaniment to poultry, meat, game, or snails.

It is often added to traditional Lemnian soups and specialties such as pseftopetino (eggplants with tomato sauce), rooster or partridge with tomato sauce, and vegetable gravies.