Matsata
(Ματσάτα)
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.
Serve with
Myzithra
Myzithra is a traditional cheese made from the whey of goat’s or sheep’s milk cheeses. It comes in three main varieties: fresh, sour, and ... Read more
Souroto
Souroto is a soft white cheese produced on the Greek island of Folegandros. It is typically made with fresh goat’s or sheep’s milk (or a mixture of ... Read more
Kefalotyri
Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong,... Read more
