Goges is a traditional Greek like fresh pasta dish usually found around Argolida and believed to be one of the dishes made over the Greek Mardi Gras period. Easy to make, quick and you can serve it in many variations.

Ingredients (for 2 portions)

1cups bread flour

1tbsp olive oil

Lukewarm water (as much as it takes

2tbsp olive oil

A hard cheese (normally hard myzithra cheese or parmesan) like kefalotyri or parmesan

1 fresh tomato chopped to small cubes


Mix the four with the oil and add the water little at a time to make dough that is not sticking to your fingers. Cover the dough with a kitchen cloth and let rest for about 30 minutes.

Cut the dough in four portions and knead them to ball shape, then roll each dough ball to long stick about 1cm thick.

Cut each dough stick to small pieces about 3 cm long and with your fingers roll each piece on your table surface squeezing the center giving each piece almost the shape of a shell. You place them on a floured tray so they don’t stick to each other.

Bring a pot of water to a boil, salt generously and boil the Goges for about 6 minutes (boiling time depends on how thick your Goges are. Strain and place them on a platter.

In a frying pan heat up some olive oil. When hot add the grated cheese you chose, cook by stirring undil brown and pour over your pasta dish.

Another way will be to add the Goges in the pan when cheese is brown, some chopped tomato, mix well in the pan and serve!!!

Watch how to in episode 5 of Savor Greece season 1 here