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Hylopites (also spelled hilopites or chilopites) are classic Greek egg noodles cut into small squares or diamonds. This simple pasta has roots in rural Greek kitchens and can be traced back to ancient methods of making dough with eggs and milk. In many mountain villages, women prepare hylopites in summer—using fresh goat’s milk and eggs—to dry and store for use throughout the winter. The result is a hearty noodle that, when cooked, offers a firm yet tender bite.
Unlike long strands of spaghetti, hylopites hold sauces and seasonings in their little pockets. Traditionally, they are often dressed only with richly browned butter and grated cheese (often kefalotyri or mizithra). Some cooks liken it to Greek comfort food akin to macaroni and cheese, but with a more pronounced buttery aroma. Though its preparation is simple, every forkful has a rich egg flavor and toasty character. The small square noodles allow each bite to capture the indulgent essence of the butter and cheese.
Hylopites are beloved for their versatility. In one Greek home, a favorite way for children to eat them is simmered in a simple broth with herbs and lemon, served as a light soup. In another, the dried pasta might be boiled and then scattered with local cheese on top. In some regions, like the Peloponnese, you’ll find them baked in tomato sauce or served alongside meat. But by far the most common preparation today is remarkably straightforward: cook the pasta and dress it in hot, nutty butter and cheese. In Greece, a diner might even ask for extra cheese on top, turning this into a one-pot wonder.
Hylopites have ancient roots. The idea of an egg-and-milk pasta can be traced back to ancient Greek laganon. These square noodles are a direct heirloom of that tradition. In rural kitchens, hylopites are often dried under the sun in summer and stored to cook during the winter months. When made fresh, they carry a rich flavor from the farm milk and eggs. In Greece today, they often remind people of childhood soups or simple village tavernas where noodle dishes comfort a crowd. Each forkful of hylopites is rich with tradition and nostalgia, truly reflecting Greek home cooking at its best.
4
servings10
minutes12
minutes600
kcalTo make traditional hylopites, first boil the square egg pasta in salted water until tender. While the noodles cook, brown butter in a skillet until it turns golden and fragrant. Then, layer the drained pasta with grated cheese and pour the hot browned butter over it in alternating layers (much like a pasta casserole). The heat melts the cheese and lightly fries it. Serve the hylopites immediately, letting each diner take a portion of pasta generously coated in butter and cheese. The outcome is a deep, comforting richness reminiscent of a Greek version of macaroni and cheese.
Hylopites pasta (1 pound): Traditionally made from egg and milk, cut into small squares. You can use store-bought dried hylopites or a similar egg-based noodle (like wide egg noodles or broken fettuccine). Measure or weigh for accuracy.
Unsalted butter (½ pound / ~225 g): The key flavor comes from browned butter. Clarified butter can be used to avoid milk solids burning too fast. Salted butter is common, but note the added salt when seasoning.
Kefalotyri or Mizithra cheese (2 cups grated, about 200 g): A sharp, salty Greek cheese (like aged sheep’s-milk kefalotyri) is traditional. You can substitute Pecorino Romano or Parmesan. If using salty cheese, adjust extra salt carefully.
Salt (for pasta water): A liberal amount to season the noodles; roughly 1 tablespoon per 4 quarts of water.
Ground black pepper (to taste): Often added at the table for a bit of spice.
Fresh lemon (wedges, optional): A squeeze of lemon juice on the plated pasta can brighten the flavors for those who prefer acidity.
Fresh parsley or dill (chopped, optional): For garnish, if desired.
Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the hylopites and cook until just tender, following package timing (usually around 10–12 minutes for dried pasta). Stir occasionally to prevent sticking.
Prepare the butter: While the pasta cooks, place a heavy-bottomed skillet or saucepan over low heat. Cut the butter into pieces and add to the pan. Heat gently, allowing the butter to melt, then increase to medium. Cook the butter, stirring occasionally, until it foams and turns a light golden brown color, releasing a nutty aroma (about 3–4 minutes). Be careful not to burn it.
Drain pasta: Once the noodles are cooked, drain them in a colander. Do not rinse.
Layer pasta and cheese: Transfer half of the drained hylopites back into the empty cooking pot or a serving dish. Sprinkle with half of the grated cheese. Pour half of the hot browned butter evenly over this layer.
Repeat layering: Add the remaining pasta on top, then the rest of the cheese. Pour the remaining hot butter over all. The butter will sizzle and melt the cheese as it is added.
Toss gently and serve: Carefully toss the pasta in the pot or stir it so the cheese melts evenly. Season with a little ground pepper. Serve the hylopites immediately, garnished with fresh herbs and lemon wedges if using.
Nutrient | Amount |
Calories | ~600 kcal |
Carbohydrates | ~60 g |
Protein | ~18 g |
Total Fat | ~29 g |
Saturated Fat | ~16 g |
Fiber | ~3 g |
Sugar | ~2 g |
Allergens | Gluten, Dairy, Egg |
Note: Includes butter and cheese. Values will vary with substitutions.
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