Hilopites

1. In a mixing bowl, combine the all-purpose flour and salt.
2. Make a well in the center of the flour mixture and crack the eggs into the well.
3. Using a fork or your fingertips, gradually incorporate the flour into the eggs, mixing well until a crumbly dough forms.
4. Add water, one tablespoon at a time, as needed to bring the dough together. Continue mixing until the dough becomes smooth and elastic.
5. Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes soft and pliable.
6. Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for about 30 minutes to allow the gluten to relax.
7. Once the dough has rested, roll it out into a thin sheet using a rolling pin. Aim for a thickness of about 1/8 inch (3mm).
8. Using a knife or a pizza cutter, cut the rolled-out dough into small squares, approximately 1 inch (2.5 cm) in size. You can adjust the size according to your preference.
9. Separate the hilopites and spread them out on a clean, floured surface to prevent sticking. You can also lightly dust them with flour to keep them from sticking together.
10. Let the hilopites dry for about 30 minutes to an hour, or until they are slightly firm and no longer sticky.
11. Once the hilopites are dry, you can either cook them immediately or store them in an airtight container for later use.
12. To cook the hilopites, bring a pot of salted water to a boil. Add the hilopites and cook them for about 8-10 minutes or until they are tender but still slightly chewy. Keep in mind that homemade pasta generally cooks faster than store-bought pasta, so monitor them closely.
13. Drain the cooked hilopites and use them in your desired recipe.
14. Hilopites can be used in various ways, such as in soups like chicken soup or beef soup, or they can be served as a main dish with a sauce of your choice. They have a delicate texture and absorb flavors well, making them a versatile addition to your Greek culinary repertoire.

Image source: miakouppa.com