Pasta

Traditional Greek pasta: noodles, sour and sweet trachanas, orzo, pappardelle, tagliatelle, vermicelli and cous cous.
Most are handmade, from small producers, with slow-drying dough — so they hold their shape better when cooked and blend well with the sauce. There are also whole-wheat options and pastas with vegetables or with tomato and basil.
The trahanas needs to be simmered in broth or milk, the noodles a few minutes in plenty of salted water. Keep some of the boiling water to thicken the sauce.