Katseri

Katseri is a type of Greek pasta, specifically a small, thumb-shaped variety often made with durum wheat. It is a traditional food in various regions of Greece, particularly in Thessaly and Epirus. The name "katseri" is believed to derive from the Italian word "cazzari" or "cazzuoli," referring to small scoops or ladles, which may hint at the traditional method of shaping the pasta.

This pasta is typically made by hand, rolled and cut into small pieces, giving it a rustic texture. It is commonly served as a main dish, often prepared with rich meat sauces, such as lamb or beef ragu, or with a variety of cheeses. It can also be incorporated into soups and stews. The texture of katseri allows it to absorb sauces well, making it a satisfying and flavorful component of Greek cuisine. Its preparation and consumption are often linked to family gatherings and celebrations.