Although the preparation is not particularly difficult, it is a food that needs "art" to succeed. The secret is in the cheese, which essentially melts with the hot oil and the pasta gets a special flavor.
1. Sift 4 cups of high gluten flour in the bowl of your mixer along with 1tspn of salt.
2. Make a hole in the flour and pour 2 cups of lukewarm water.
3. Start mixing using the hook until it becomes soft dough.
4. Remove and knead with your hands for a couple of minutes.
5. Let the dough rest for 15 minutes on the kitchen counter covered with plastic wrap.
6. When the dough is ready, divide into balls with diameter about 5 cm/ 2 in.
7. Start kneading each one of them in a cord about 35 to 40 cm / 14 to 16 in. long and with about 1,5 cm / half in. thick.
8. Cut the cord in pieces 1,5 cm / 0.6 of an inch long.
9. With your forefinger run each piece of the dough against the rough side of a cheese grater making a pattern on the side that touches the grater and a fold on the side that touches your finger.
10. Place them on a floured pan adding flour form time to time so they won’t stick together.
11. Take a pot and add water and salt and bring to boil.
12. Place the gkogkes in the boiling water few at a time and stir so they don’t stick, boil for about 10 to 15 minutes until they are tender.
13. Remove from the pot with a perforated spoon and place them in a platter.
14. Sprinkle the mizithra cheese over them.
15. Warm ½ cup of olive oil with a few strings of safran and pour over the Gkogkes. Serve immediately.
Chef Panos Kokkalas Grecofood