I have traveled to a few countries so far and I never came across to a similar pasta dish. This tertzelouthkia -I know it’s difficult to write so difficult to pronounce- is most probably one of my favorite traditional dishes. It’s simple pasta dough, without eggs, just flour, water and salt which is then shaped and cooked in water and carob molasses. The are called tertzeloutkia because the traditional shape looks like τερτζελια (κρικελια), door knockers in village houses. Another recipe that has been handed down to my mother by my giagia Milia and I can now share with you. My family enjoys these for lent and it’s tradition to cook them on the 29th of August when we celebrate St John the Baptist.
Lots of love
Dina x
Step 1 Prepare the dough by mixing the salt in the flour. Add some lukewarm water and knead. Add just enough water for your dough to be nice and soft. Not sticky or too tough. Let it rest for 30 min at least. Step 2 Shape the pasta as you wish. I prefer an easy shape like the one in the picture.I simply roll some dough thinly and then start rolling it inwards creating a snail shell shape. Step 3 Boil 3 cups of water. Once the water is boiling add half a cup of carob molasses and let it boil for 10 more minutes. Then add the pasta and let it boil on a low heat until the pasta is cooked. Step 4 Enjoy, enjoy, enjoy! I love cooking them and eating them the next day cold, especially out of the fridge because it's like a dessert. My mum on the other hand enjoys them piping hot. I would love to know what you prefer. 
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Instructions
