Makarounes: The Traditional Karpathian Pasta.

If you’re exploring the rich culinary traditions of Greece, there’s one dish you simply can’t overlook: Makarounes. This handmade pasta from the island of Karpathos is a delicious reminder that Greek cuisine extends far beyond the well-known staples of souvlaki and moussaka. With its rustic charm, simple ingredients, and comforting flavors, Makarounes is a beautiful example of Greece’s regional food heritage—passed down from generations of island cooks.

What Are Makarounes?

Makarounes are short, ridged pasta curls, traditionally made by hand using just flour and water. The dough is rolled into thin ropes, cut into small pieces, and then pressed with the thumb to create a characteristic groove. These ridges help the pasta cling to sauces, cheese, or butter—making every bite rich and satisfying.

While similar to Italian cavatelli, Makarounes remain distinctly Greek through their preparation, serving style, and deep connection to Karpathian identity.

A Dish Rooted in Tradition

Makarounes originated in Olympos, a remote and culturally preserved village in northern Karpathos, where women have been making this pasta for centuries. Before modern conveniences, pasta making was part of daily life and a communal activity. Housewives prepared large batches, drying them in the sun for future use.

Today, Makarounes continue to be a symbol of hospitality and celebration—served during festivals, family gatherings, and special occasions across the island.

How Makarounes Are Traditionally Served

The classic preparation is delightfully simple yet incredibly flavorful:

Makarounes me Tsikarisma (Butter & Onion Topping)

The hot, freshly boiled pasta is tossed with:

• Caramelized or lightly fried onions
• Local sheep or goat butter
• A generous topping of myzithra or anthotyro cheese

The result? A warm, comforting dish with rich aromas, silky textures, and a salty-sweet balance from the onions and cheese.

Other variations include:

• Makarounes with tomato sauces
• With fresh herbs and olive oil
• With lentils for a hearty vegetarian version
• With sauteed vegetables from Karpathos’ fertile valleys

Why Makarounes Stand Out

1.Made by Hand, Loved by All

Every piece of Makarounes reflects craftsmanship. The pasta’s groove is hand-pressed, giving it a rustic and homemade look.

2.A Taste of Karpathian Culture

This dish is not just food—it’s a cultural experience that connects you directly to the island’s traditions and history.

3.Adaptable and Delicious

From simple butter-and-cheese recipes to gourmet creations, Makarounes pair beautifully with a wide range of flavors.

Makarounes Recipe (Traditional Karpathian Style)

Ingredients

• 2 cups all-purpose flour
• ½ cup water (adjust as needed)
• 1 teaspoon salt
• 1 cup chopped onions
• 3 tablespoons sheep or goat butter (or high-quality Greek butter)
• Grated myzithra or anthotyro cheese

Instructions

1. Make the Dough:
   Mix flour and salt. Slowly add water until a firm, smooth dough forms. Knead for 5–7 minutes.
2. Shape the Pasta:
   Roll dough into long ropes. Cut into small pieces the size of your thumbnail.
   Press each piece with your thumb to create a groove.
3. Boil the Pasta:
   Cook in salted boiling water until they float and become tender (about 5–7 minutes).
4. Prepare the Topping:
   In a pan, heat butter and sauté onions until golden and fragrant.
5. Serve:
   Drain pasta, toss with the onion-butter mixture, and top generously with grated cheese.

Perfect for Food Lovers and Travelers

Trying Makarounes—whether in a Karpathian taverna overlooking the Aegean or in your own kitchen—is a way to enjoy authentic Greek island flavor. It’s simple, comforting, and full of tradition.

If you’re a digital nomad, traveler, or food enthusiast searching for hidden gems of Greek gastronomy, Makarounes is a delicious discovery that brings the warmth of Karpathos straight to your plate.