Kordelia — Chios Pasta Ribbons
Rustic milk-dough pasta from Chios, tossed in tomato sauce with sharp island cheese
<p>Kordelia are the handmade pasta ribbons of Chios — thick, rustic, and deeply satisfying. What sets them apart from other hand-cut pasta is the use of whole milk in the dough instead of eggs, giving them a slightly tender, pillowy texture that holds sauce beautifully. They are one of the oldest and most honest dishes on the island, made in home kitchens for generations and rarely found in restaurants. This is peasant food in the best possible sense.</p><p>Serve with the simplest tomato sauce you can make — garlic, olive oil, good canned tomatoes, salt — and finish with grated <em>myzithra</em> or <em>kefalotyri</em> if you can find them, or a good aged pecorino as an accessible substitute.</p>
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina
- 1 teaspoon kosher salt
- About 1 cup whole milk, plus more if needed
- 2 cups simple tomato sauce
- 1 cup grated myzithra, kefalotyri, pecorino, or Parmesan
Method
- Mix the flour, semolina, and salt together in a large bowl. Make a well in the centre and pour in the milk gradually, mixing as you go, until a firm but workable dough forms. You may need slightly more or less milk depending on your flour.
- Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in a cloth or plastic and let rest at room temperature for 30 minutes.
- Roll the dough out thinly on a well-floured surface — about 3mm thick. Dust generously with flour to prevent sticking, then fold loosely and cut into ribbon-like strips approximately 1.5cm wide. Shake off the excess flour and unfurl the ribbons onto a floured tray.
- Bring a large pot of well-salted water to a rolling boil. Add the kordelia and cook for 3 to 5 minutes until tender but with a little bite — they will cook faster if rolled thin.
- Drain well, toss immediately with warm tomato sauce, and serve topped with a generous amount of grated cheese.
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