Crispy Hilopites with Butter & Herbs
Tender hand-torn egg pasta crisped in browned butter with fresh herbs—pure Greek comfort in 25 minutes. No sauce, no fuss, just golden, nutty, and totally addictive.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Mix flour and salt in a bowl. Make a well, crack eggs into it, then stir with a fork until shaggy dough forms.
Step 2
Knead dough on a clean counter until smooth and elastic, about 3 minutes. Rest it covered while you bring a pot of salted water to a boil.
Step 3
Break dough into small, irregular pieces roughly the size of a pea. Drop into boiling water and cook until they float, then 2 more minutes.
Step 4
Drain pasta well. Heat butter in a large skillet over medium-high until edges turn golden brown and smell nutty, about 2 minutes.
Step 5
Add drained pasta to hot butter and toss constantly until edges crisp and turn pale gold, 3–4 minutes. The pan should sound loud and sizzly.
Step 6
Remove from heat. Pour lemon juice over top, add fresh dill, toss once. Taste and adjust salt. Serve immediately.
Tools you’ll need
- large mixing bowl
- fork
- pot for boiling
- large skillet, 10-inch minimum
- wooden spoon or tongs
- colander
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