Soutzoukakia Me Hilopitakia (Greek Meatballs and Egg Pasta in Tomato Sauce)
I’ve mentioned before that I love pasta, but seriously, who doesn’t? Carbs schmarbs. Pasta is great and it shouldn’t be something anyone purposely avoids eating. Everything is fine in moderation–although I can probably eat a serving of pasta a day. That doesn’t mean that I do of course.
Pasta is, however, something I usually make about once a week. My husband loves the basic linguine or fettuccine and he’s not too keen on other shapes or forms of pasta. The kids–like their mother–eat anything put in front of them. So–fortunately for us, unfortunately for him–the hubbie is outnumbered. And I’ll often make anything from penne, to orechiette, tagliatelle, linguine, orzo, campanelle, cavatelli, fettuccine, farfalle or the versatile Greek egg pasta known as hilopites.
I often use hilopitakia (as the smallest of this egg-based pasta is usually called) with stewed chicken or beef but decided yesterday to serve them with soutzoukakia (Greek meatballs in tomato sauce).
I’m hoping to get a pasta attachment for my KitchenAid standmixer so I can start experimenting with making this versatile pasta myself as I’m pretty sure it makes quite a difference to cook with fresh homemade pasta as opposed to store bought. For now, however, Misko is my favorite source, specifically their line of region-specific pastas and the Hilopitakia Metsovou I used below.
I’m sending this dish straight to Ivy of Kopiaste as she is hosting this week’s edition of the yummy Presto Pasta Nights, originally created by Ruth over at Once Upon a Feast. Kali Orexi!
~ by Kali Orexi on January 14, 2009.