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flomari

φλωμάρι

A rich egg pasta from Limnos, the island that once supplied Athens and Byzantine Constantinople with wheat. Flomari 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 kokkora.

Text © Dana Facaros

Image by λιμνοςςοπ