Kritharaki – small Greek pasta
Ingredients:
500g pkt Misko Kritharaki Metrio (No1)
125g butter
50g Parmesan cheese
Method:
Boil the critharaki in salted boiling water, for 14-16 minutes.
Drain, rinse with cold water. Drain.
Melt the butter until it goes golden brown.
Toss the pasta in the butter and add the parmesan cheese and toss again.
