🇬🇷 Greece · Food
Karpathian Makarounes with Sitaka Cheese
By eatmundo · July 8, 2026
Indulge in Makarounes, a traditional hand-rolled pasta from the Greek island of Karpathos, served with a rich caramelized onion topping and generous shavings of local Sitaka cheese. This rustic dish offers a comforting taste of authentic island cuisine, perfect for a hearty meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 300g wheat flour with 1/2 tsp salt. Gradually add 150ml warm water, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 10-12 minutes until it's smooth and elastic, then let it rest covered for 15 minutes.
- 2
Divide the rested dough into small pieces, about the size of a walnut. Roll each piece into a thin strand, then cut into 2-3 cm long segments. Using your thumb, press and roll each segment against a grater or gnocchi board to create a small, ridged 'cup' shape.
- 3
Arrange the shaped makarounes on a lightly floured tray to prevent sticking while you finish the rest. You want them to dry slightly, about 10-15 minutes, which helps them hold their shape better when cooked.
- 4
Bring a large pot of salted water to a rolling boil. Carefully add the makarounes to the boiling water and cook for 5-7 minutes, or until they float to the surface and are al dente. Drain them well, reserving about 50ml of the pasta water.
- 5
While the pasta cooks, melt 50g butter in a large pan over medium heat. Add 1 thinly sliced large onion and sauté gently for 15-20 minutes, stirring occasionally, until it turns deeply golden brown and caramelized. This slow cooking brings out incredible sweetness.
- 6
In a separate pan, melt the remaining 50g butter with 50ml olive oil over medium-high heat until the butter browns slightly and smells nutty, about 3-4 minutes. Be careful not to burn it! This is a crucial flavor component.
- 7
Add the drained makarounes to the pan with the browned butter and olive oil, tossing gently to coat. If needed, add a splash of the reserved pasta water to create a light sauce. Serve immediately, topped generously with the caramelized onions and grated 150g Sitaka cheese.
- 8
For an extra layer of flavor, a sprinkle of fresh cracked black pepper over the finished dish adds a pleasant warmth and aroma. Enjoy this traditional Karpathian delight while it's hot and the cheese is still soft.
Frequently Asked Questions
What is Sitaka cheese and what can I use as a substitute?+
Sitaka is a traditional creamy, slightly tangy Karpathian cheese made from goat's or sheep's milk. If unavailable, you can substitute with a good quality, firm mizithra, dry ricotta, or even crumbled feta for a similar salty, milky profile.
Can I make Makarounes ahead of time?+
Yes, you can shape the makarounes and lay them on a floured tray. They can be left to dry at room temperature for a few hours, or frozen on the tray and then transferred to a bag for longer storage. Cook from frozen directly in boiling water.
How do I ensure my caramelized onions are perfect?+
The key is low and slow heat with patience. Don't rush them; they should soften and slowly turn golden-brown, not burn. A pinch of salt at the beginning can help draw out moisture and speed up the process slightly.
Is there a vegetarian version of this dish?+
This dish is inherently vegetarian as prepared, making it a delicious option for those avoiding meat. The richness comes from the butter, olive oil, and cheese, complemented by the sweet caramelized onions.
Mundo Match
Dishes across the world that share Karpathian Makarounes with Sitaka Cheese's core ingredients.
