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What to eat in Greece? Top 11 Greek Pasta Dishes

Last update: Thu Feb 13 2025
Top 11 Greek Pasta Dishes
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01
Pastitsio
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Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin.


However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb or beef meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese. 

MOST ICONIC Pastitsio

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This Greek version of pasta and a tomato-based meat ragù is a traditional dish that appears in numerous versions across the country. Although makaronia me kima is incredibly versatile and can be easily adapted with additional ingredients, it is usually distinguished by the use of fragrant spices such as cinnamon or cloves in the meat ragù.


It is a classic comfort dish that is typically garnished with grated cheese.

MOST ICONIC Makaronia me kima

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03
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The main element in this exquisite Greek dish is lobster meat that is coupled with a flavorful tomato-based sauce and served over pasta. The dish is typically prepared with spaghetti, while the sauce is usually enriched with wine and various herbs and spices.


Lobster meat is traditionally served in shells, and the whole dish is generously garnished with parsley. Though it can be found in other Greek regions, astakomakaronada is mainly associated with the island of Skyros.

MOST ICONIC Astakomakaronada

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04

Meat Dish

CORFU, Greece
4.0
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This traditional Greek dish hails from Corfu and typically employs rooster cuts or beef. The meat is primarily seared and then sautéed in a flavorful tomato-based sauce alongside onions, garlic, olive oil, wine, and various spices that typically include nutmeg, cinnamon, and cloves.


A staple in each traditional tavern on Corfu, the dish is traditionally served over penne, bucatini or spaghetti and is occasionally enjoyed topped with grated cheese.

MOST ICONIC Pastitsada

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05
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The term manestra in Greece is quite versatile and may refer to orzo pasta, a tomato soup that is enriched with orzo, or a rich orzo-based stew. On the Cycladic islands, manestra mainly denotes a tomato-based orzo soup that is usually enriched with onions, garlic, and olive oil, then occasionally topped with grated cheese.


However, the term is often used to refer to a rich orzo stew or a casserole that is elevated with tomatoes and meat and is occasionally interchangeable with the names giouvetsi and kritharaki. Both dishes are classic comfort food, believed to have been invented under Italian culinary tradition.

06
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Spaghetti me anthotyro is a pasta specialty hailing from the island of Crete. Traditionally, the spaghetti are boiled in goat or sheep meat stock before they are served drizzled with the stock and topped with a generous amount of local anthotyro cheese.


It usually uses the dry variety of anthotyro cheese known as anthotyro xero, a type of hard, white goat’s and sheep’s milk cheese characterized by a salty flavor and a crumbly texture. This simple combination is believed to have been created by Cretan shepherds in the comfort of their mitata (small round stone houses built in the mountains). 
07

Pasta

DODECANESE, Greece
3.6
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Makarounes me sitaka is a traditional Kasian dish that combines local ingredients into a flavorful pasta specialty. It consists of boiled makarounes (a local variety of pasta) that are coated with a mixture of the cooking water for the pasta and sitaka (a creamy cheese made from sheep’s and goat’s milk), and finally sprinkled with caramelized onions on top.


The pasta is traditionally prepared by local women at their homes, although nowadays it can also be found in store-bought versions. When made for festivals that are celebrated on the island, the pasta is poured into a large, deep metal pan, and then mixed with sitaka and fried onions.

08
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Kritharoto thalassinon is a Greek dish that combines orzo pasta, known as kritharaki, with a variety of fresh seafood, such as shrimp, mussels, squid, and sometimes fish. This dish reflects the rich culinary traditions of Greece, emphasizing simple yet vibrant ingredients.


The orzo serves as the base, absorbing the seafood flavors and sauce, usually made with tomatoes, olive oil, lemon juice, white wine, garlic, and herbs like oregano or dill. However, some recipes replace tomatoes with saffron. The seafood is the star of the dish, imparting a rich, savory flavor with a hint of the sea. 
09

Pasta

CHIOS, Greece
n/a
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Considered a variation of matsata makaronia, kordelia is a traditional dish that consists of homemade pasta ribbons made with flour, fine semolina, salt, and whole milk instead of water. These Greek-style pasta ribbons are cooked in salted water, and then they’re usually enjoyed with a simple tomato sauce and plenty of local grated cheese on top.


Typical varieties of cheese used for sprinkling atop the pasta dish include myzithra, kefalotyri, or Pecorino Romano.

10

Pasta

LACONIA, Greece
n/a
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Tsouchti is a traditional pasta dish from Mani, a region in the southern Peloponnese of Greece. This dish is characterized by its simplicity and the use of ingredients that are readily available in local homes. Tsouchti is made with traditional chilopites pasta, olive oil, butter, dry grated myzithra cheese, eggs, and breadcrumbs.


The eggs, a crucial element of the dish, are typically served with a runny yolk. The pasta is boiled, mixed with browned myzithra cheese, and served topped with fried egg and crispy breadcrumbs, seasoned with freshly ground salt and pepper​.

11
Pasta
LEMNOS, Greece
n/a

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Greek Pasta Dishes