Cretan Traditional Maggiri

Difficulty: 3/5   Time: 90΄   Portions: 5   

Ingredients for our dough:
1/2 kg All-Purpose Flour
1 glass of Raki
1 cup Olive Oil
1 pinch of Salt
1 cup Water

Soup Ingredients:
1 liter of water
Dry Grated Anthotyro Cheese
Black pepper, Olive oil, Salt 

Method for the Pasta:
1. Mix raki, olive oil, salt and water.
2. Place flour in a bowl and gradually pour the liquid mixture. Knead the dough until firm and nonstick.
3. Let the dough rest for about 45 minutes.
4. Divide the dough into four equal parts and open each in a sheet 3 to 4 cm thick. Cut the sheet into strips and then cut each strip into squares. Lightly flour them so that they do not stick together.  

Method for the Soup:
1. Bring water to boil, and add 2/3 of the pasta. Sauté the remaining 1/3 in a pan with olive oil until golden brown. 
2. Once sautéed pasta is cooked, add it to pot with the boiled ones.
3. Serve in a deep dish topped with anthotyro cheese and freshly grounded black pepper.