Cretan pasta (Skioufikta) with Mizithra and Stamnagathi
Are you a foodie who enjoys life and Mediterranean cuisine? This delicious Cretan pasta recipe was created from our friends at Gernekochen – Mit Wein genießen, using authentic ingredients from our shop.
Bring the authentic taste of Crete into your kitchen
🧄 Skioufiktà
Skioufiktà is traditional, hand-rolled Cretan pasta made from the finest durum wheat semolina and water. This island specialty reflects recipes passed down through generations, offering an authentic taste in every bite.
🧀 Mizithra
Mizithra is a soft, slightly tangy cheese from Crete, similar to anthotyro. It’s typically made from sheep’s or goat’s milk—or a blend of both. Most varieties are unsalted, snow-white, and have a firm yet creamy texture. The flavor is delicately milky with a mild acidity. Some regions produce salted, aged versions with more complex flavors.
🌿 Stamnagathi
Stamnagathi, also known as thorny chicory (Cichorium spinosum), is a wild herb native to Crete, especially the Gramvousa region. It’s hand-harvested in winter to preserve its full taste and nutrients. Slightly bitter with a tender texture, it’s a local favorite—enjoyed raw in salads, sautéed as a side, or cooked in traditional dishes. Stamnagathi brings the aroma and flavor of the Cretan countryside straight to your plate.
🥘 Recipe: Cretan Pasta with Mizithra and Stamnagathi
Serves 4 people
🛒 Ingredients – Shopping List:
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400 g Skioufiktà – traditional Cretan pasta made from durum wheat semolina
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4 vines of mini tomatoes (e.g. cherry or cocktail tomatoes)
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1 large eggplant
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200 g Mizithra – Cretan cheese of the Anthotyro type
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160 g Stamnagathi – pickled Cretan wild greens
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Zest of 1 organic lemon
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100 ml dry white wine
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200 ml vegetable stock
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1 bunch of fresh thyme
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Plenty of high-quality Greek extra virgin olive oil
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Sea salt, to taste
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Freshly ground black pepper, to taste
👨🍳 Preparation – Step by Step
🔪 Step 1: Prep the Ingredients
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Rinse the thyme, shake it dry, and finely chop or tear the leaves.
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Peel and finely chop the garlic.
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Wash and trim the eggplant, then cut it into small cubes.
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Grate the lemon zest using a fine grater.
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Wash and halve the cherry tomatoes.
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Set aside the remaining ingredients.
🍝 Step 2: Cook the Pasta
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Bring a large pot of water to a boil and add 2 teaspoons of sea salt.
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Cook the Skioufiktà according to the package instructions until al dente.
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Once ready, drain and set aside.
🍳 Step 3.1: Make the Sauce
In a large pan, heat a generous amount of olive oil over medium heat (up to 175°C).
Sauté the tomatoes, eggplant cubes, and garlic until softened.
🍳 Step 3.2: Make the Sauce
Deglaze with white wine and pour in the vegetable stock. Let it simmer briefly.
🍳 Step 3.3: Make the Sauce
Add a small spoonful of flour and stir well to combine.
Cook until the sauce thickens slightly into a creamy consistency.
Season with sea salt and freshly ground black pepper.
🍽️ Step 4: Combine and Serve
Drain the cooked pasta through a sieve. Add the skioufiktá to the pan and mix with the other ingredients. Arrange the Cretan pasta on warmed plates with mizithra, stamnagathi, and torn thyme as a topping and serve immediately.
📖 This recipe was originally shared on a food blog we love 👉 Gernekochen – Mit Wein genießen
