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World Pasta Day on Lesvos: Celebrate with Traditional Greek Pasta Dishes

World Pasta Day on Lesvos: Celebrate with Traditional Greek Pasta Dishes

Discover the Unique Flavours of Greek Pasta on Lesvos

At Real Lesvos, we love pasta. We also love Lesvos, a beautiful Greek island with a rich culinary tradition. So, it's no wonder that we're excited to celebrate World Pasta Day on Lesvos with traditional Greek pasta dishes.

Greek pasta dishes are known for their unique flavours, which are a result of the island's long history and diverse cultural influences. From the fresh seafood to the locally grown produce, the ingredients in Greek pasta dishes are simply irresistible.

Some of the most popular Greek pasta dishes include:

  • Pastitsio: This classic dish consists of layers of pasta, ground beef, béchamel sauce, and grated cheese. It's baked until golden brown and bubbly, and it's sure to please even the pickiest eaters.
  • Giouvetsi: a rich pasta dish using orzo pasta and veal or lamb.
  • Astakomakaronada – lobster spaghetti with fennel and ouzo (this is a classic of the Aegean and according to TasteAtlas it’s the fourth most popular lobster dish in the whole world!)

These are just a few of the many delicious Greek pasta dishes that you can enjoy on Lesvos. Whether you're a foodie or simply looking for a delicious and satisfying meal, be sure to try some of the traditional Greek pasta dishes while you're on the island.

Real Lesvos is excited to help you celebrate World Pasta Day. We offer a variety of tours and activities that can help you experience the best of the island's culinary scene. Contact us today to learn more.

Get Inspired to Celebrate World Pasta Day on Lesvos

World Pasta Day is the perfect excuse to indulge in some of the delicious Greek pasta dishes that Lesvos has to offer. Here are a few ideas for how to celebrate World Pasta Day on Lesvos:

  • Cook a traditional Greek pasta dish at home. There are many recipes available online for popular Greek pasta dishes, such as pastitsio, moussaka, and macaronia tou fournou. Cooking a traditional Greek pasta dish at home is a great way to experience the unique flavors of Lesvos in your own kitchen.
  • Go to a Greek restaurant on Lesvos. There are many great restaurants on Lesvos that serve traditional Greek pasta dishes.
  • Attend a special event or festival on Lesvos. The Lesvos Food Festival, which is held annually Lesvos in August in a variety of locations on the island, also features a variety of food stalls selling traditional Greek dishes, including pasta dishes.
  • Pair your pasta dish with a local Lesvos wine. Lesvos is known for its delicious wines, so be sure to pair your pasta dish with a local wine to enhance the flavour.
  • Invite friends and family to join you in your celebration. Sharing a delicious pasta meal with loved ones is a great way to celebrate World Pasta Day.
  • Take a cooking class and learn how to make your favourite Greek pasta dish. This is a great way to learn more about Greek cuisine and to bring the flavours of Lesvos home with you.

We at Real Lesvos hope you have a delicious and memorable World Pasta Day!

Recipes for Traditional Greek Pasta Dishes

Here are two recipes for traditional Greek pasta dishes that you can make at home to celebrate World Pasta Day on Lesvos:


Base Ingredients

  • 450g/ 15oz. bucatini pasta, penne or ziti
  • 110g/ 4oz. feta cheese
  • 2 egg whites

For the meat sauce

  • 900g/ 30oz. lean ground beef
  • 2 medium sized red onions (finely chopped)
  • 2 cloves of garlic (chopped)
  • 400g/ 14oz. canned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 150ml/ 5 fl.oz. red wine
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 whole clove
  • 1/4 of a cup olive oil
  • 2 teaspoons sea salt and freshly ground black pepper (to taste)

For the bechamel

  • 120g/ 4.3 oz. plain flour
  • 120g/ 4.3 oz. butter
  • 1000ml/ 34 oz. milk
  • 2 egg yolks
  • 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
  • a pinch of nutmeg
  • salt to taste
  • 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle
  1. To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
  2. Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
  3. Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
  4. For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
  5. Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.



  • 1.5 kg (3.3 lbs) veal or lamb, cut into 2-inch cubes
  • 3 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • Salt and pepper to taste
  • 1/2 cup red wine (optional)
  • 6 cups water
  • 500g (1.1 lbs) orzo pasta
  • 2 tablespoons butter
  • 1/2 cup grated Kefalotiri or Parmesan cheese
  • Salt and pepper to taste


  1. Prepare the Meat:
    • In a large, oven-proof pot, heat the olive oil over medium-high heat.
    • Add the chopped onions and sauté until they become translucent.
    • Add the garlic and meat cubes, and brown the meat on all sides.
    • Stir in the tomato paste, crushed tomatoes, sweet paprika, cinnamon, ground cloves, salt, and pepper.
    • If using red wine, pour it in, and let it simmer for a few minutes to evaporate the alcohol.
    • Add the water, bring it to a boil, then lower the heat, cover, and simmer for about 1.5 to 2 hours until the meat becomes tender and the sauce thickens. You may need to add more water if it reduces too much.
  2. Preheat the Oven:
    • Preheat your oven to 180°C (350°F).
  3. Prepare the Giouvetsi:
    • In a large, ovenproof baking dish, spread the orzo pasta evenly.
  4. Combine Meat and Pasta:
    • Pour the cooked meat and sauce over the orzo pasta, mixing it gently to ensure even distribution.
  5. Bake the Giouvetsi:
    • Cover the baking dish with aluminium foil.
    • Bake in the preheated oven for about 20-30 minutes, until the orzo is cooked and absorbs the flavours of the meat and sauce. Check the orzo for doneness; it should be tender but still firm to the bite.
  6. Final Touches:
    • Remove the aluminium foil, add the butter, and sprinkle the grated cheese over the top.
    • Return the dish to the oven and bake for an additional 10-15 minutes, or until the top becomes golden and the cheese is bubbly.
  7. Serve:
    • Let the Giouvetsi rest for a few minutes before serving. Serve it hot, garnished with extra grated cheese, if desired.


Mark Walker

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