Trahana is a Greek pasta made mainly by home industries, all over the country.     We first tasted this traditional soup, on a very cold day in Arahova, a ski resort.   It is one of my favourite soups.

TRAHANA SOUP

                                                        

Pasta:

1 kg (2 lb) strong flour

1 egg

250 ml (1 cup) milk

200 g (1 tub) yogurt

½ tbsp salt

Water

Soup:

1750 ml (7 cups) tasty meat, chicken or vegetable stock or water

250 ml (1 cup) tomato juice

2 tbsp olive oil

(Salt if using water)

1 cup trahana pasta

1/8 tsp Cayenne pepper

125 ml (½ cup) hot milk

Salt if necessary and freshly ground black pepper

Crumbled feta, or grated kephalotyri or pecorino, for serving

           If you want to make the pasta, place the flour and salt in a large bowl, and stir in the egg, milk, yogurt, and enough water to make a stiff dough. Shape into small balls, the size of walnuts and let them dry for 2-3 days. Then divide them and shape into smaller balls the size of hazelnuts and allow them dry for a few days more.   Pass them through a meat chopper and spread the dough out on a tablecloth to dry for 2-3 days.  Then either sieve the dough, pressing it through a special sieve, or rub it with the palm of your hands until it is as fine as oatmeal.  Dry again and store in jars.  It will keep for many months.

        For the soup, boil the stock or water for 5 minutes, with the tomato juice, olive oil and salt (if using water).  Sprinkle the trahana over and stir until it comes to the boil.  Lower the heat, add the Cayenne pepper and simmer for 15-20 minutes until the pasta is soft, stirring often to prevent sticking.  Just before serving pour in the hot milk and stir.  Taste and sprinkle with salt (if necessary) and freshly ground black pepper.    Serve the soup, steaming hot, with a bowl of crumbled feta or grated cheese on the side

(Serves 6)