Misko Chylopitaki
Misko Chylopitaki: dry egg noodles cut into strips by Misko (Misko Vasiki Seira range); ingredients: durum wheat semolina, eggs and water.
Misko Chylopitaki is dry egg noodles cut into strips made by the Greek brand Misko. The product belongs to the Misko Vasiki Seira range.
Ingredients: durum wheat semolina, eggs and water. Cooking time according to the official site: 6–8 minutes. Pack sizes: 500 g. Protein: 13.5 g per 100 g.
Egg noodles like these are cooked in broth and soups or served as a side for meat in sauce, with butter or with curd cheese. Allergens: gluten (wheat), egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end. A common rule is about one litre of water and 7–10 g of salt for every 100 g of pasta.
Facts
| Raw material | Durum wheat semolina, eggs and water |
|---|---|
| Duration | 6–8 min |
| Main use | Broths and soups, meat in sauce |
| House range | Misko Vasiki Seira |
How it connects to Pasta
Misko Chylopitaki → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Misko Vasiki Seira
Frequently asked questions
How long do you cook Misko Chylopitaki?
6–8 minutes, according to the official Misko website.
What are the ingredients of Misko Chylopitaki?
Durum wheat semolina, eggs and water.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
Similar
Misko Chylopites · Misko Tortellini me Tyria · Misko Tortellini me Kima · Misko Linguine-Lasagne · Misko Achivades · Misko Kouskousaki