How to Make Traditional Greek Trahana from Scratch
A traditional pasta made with flour and milk or yogurt

Peel the onions and slice them thinly. Cut the red pepper into small cubes.

Place all the ingredients in the bowl of a stand mixer or in a large mixing basin and mix them together. Add the flour gradually and knead until you have a soft and pliable dough that does not stick to your hands.

Cut pieces from the dough and place them on a clean tablecloth, side by side, in a shady and well-ventilated area. Once they begin to dry, turn them over. This usually takes about one day.

The next day, break the dough into smaller pieces and move them around from time to time so they dry evenly on all sides.

Usually on the third day, depending on the temperature and humidity, while the dough is still semi-dry, gather it and rub it through the first coarse sieve using the traditional argioloi.

After passing through the coarse sieve, continue rubbing it through the finer sieves with smaller openings.

Spread the trahana onto the tablecloth and cover it with tulle fabric. It is best to fold the edges of the cloth upward to create a small barrier so the trahana does not scatter onto the floor. Let it dry completely, stirring it regularly.

To make absolutely sure there is no moisture left, dry it in the oven at 50°C using top and bottom heat for 2 hours.

Store the trahana in cloth bags or glass jars. Personally, I keep mine in the refrigerator.