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flomári
φλωμάρι
A rich egg pasta from Límnos, the island that once supplied Athens and Byzantine Constantinople with wheat. Flomári are made with flour, sheep's milk and eggs in thin or fat noodles, which now come in several flavours. Often served with just grated cheese, but they are also good with a thick meaty sauce or kókkora.
Text © Dana Facaros
Image by λιμνοςςοπ