FIDEIKOS

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Fideikos/Fideos/Egg Noodles

 

Fideikos are a form of macaroni once common to all Jewish households

in Greece. They were usually made during the summer in large

quantities, in Larissa they were made on the fast day of Tisha B'Av.

The dough was prepared before. Then, on the fast itself, the women

would sit outside in groups with friends or relatives, breaking off

pinch-sized pieces, rolling them between forefinger and thumb, and

tossing them onto a large copper tray, or sini, to dry in the sun.

The drying process could sometimes be shortened by putting them in a

slow oven. Then they were stored in gauze-covered pots or metal-lined

tins for use throughout the year.

 

1 pound flour (about 4 cups)

8 eggs, beaten

1-2 tablespoons olive oil

Salt

 

Pour the flour in a large bowl and add the eggs. Mix well and add

salt. If the mixture is too thin, add flour until you have thick,

malleable dough that does not stick to your hands.

Turn out on a floured board, knead for a minute or so, then add the

olive oil and knead until the dough is velvet and smooth. Break off

egg sized balls and roll them smooth between the palms of your hands.

Holding one ball in the left hand (if you are right handed) tear off

pinches of dough and roll between the forefinger and thumb of the

right hand 98nto the shapes of fideos, little tears (they resemble in

a way to orzo). Put them on a large flat tray and set in the sun to

dry. If you are making a large quantity for future use, put them in a

fairly warm oven (300 F/170 C) for 20 minutes to dry them out

completely.

Store in a large tin with a cloth fitted tightly over the opening.

They are cooked like macaroni.