Katseriadina

Katseriadina is a type of traditional Greek pasta, typically made from durum wheat flour and water. It is known for its distinct shape, often resembling small, hand-rolled pellets or thick strands. The name "katseriadina" is derived from the Greek word "katseri," which can refer to a type of pot or cauldron, suggesting the pasta might have been traditionally cooked in such vessels or resembles small boiled dumplings.

This pasta is a staple in certain regions of Greece, particularly in areas with a strong culinary tradition of handmade pasta. It is commonly used in savory dishes, often served with rich meat sauces, tomato-based stews, or simply with butter and cheese. Its robust texture allows it to hold up well to slow cooking and hearty accompaniments.

The preparation of katseriadina is often a family affair, with recipes passed down through generations. The dough is usually kneaded until firm, then rolled out and cut or shaped by hand. While commercial production exists, many still prefer the authentic taste and texture achieved through homemade methods. The simplicity of its ingredients belies the depth of flavor it can impart to a dish, making it a beloved component of Greek cuisine.