Island Kitchen · Hand-Rolled Pasta
Makarounes Kalymnou
🍝
Photo coming soon
The short, thick noodles are still rolled and cut entirely by hand, no machine involved — a technique shared with only a handful of other Dodecanese islands like Karpathos and Kasos.
Thick, short hand-rolled noodles are tossed with deeply caramelized onions cooked slow in olive oil and butter, then topped with a sharp, sour local cheese called sitaki, or strained yogurt when it isn't available. A staple dish at Kalymnos' taverna counters and family kitchens.
Why it's made this way: Kalymnos and its neighboring Dodecanese islands each developed their own hand-rolled pasta shape in relative isolation from the mainland, and Kalymnos' version still carries its own name and slightly different technique from its neighbors.
More from Greece
Souvlaki (Σουβλάκι)
Koulouri (Κουλούρι)
Loukoumades
Spanakopita (Σπανακόπιτα)
🍷
Retsina (Ρετσίνα)
Kokoretsi
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.