Gogges, also called goges, goggizes, goglies or stripta makaronia, is a type of egg-free pasta made in the Peloponnese, especially the provinces of Argolis and Laconia. It resembles seashells and is similar to cavatelli or orecchiette as made in Apulia, though it is usually thicker, and is made only from flour, water and salt.
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Classification
Dietary Suitability Origin Region Connections
Expresses Tradition
Source Gogges (Wikipedia)
In Cuisine
Source Gogges (Wikipedia)
Uses Ingredient
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Also in Geography Atlas: where this subject originated.
Source Gogges (Wikipedia)
Sources
1. Gogges (Wikipedia)
Introduction
Gogges (Greek: γκόγκες [ˈɡoɟes]), also called goges, goggizes (γκόγκιζες [ˈɡoɟizes]), goglies (γκόγκλιες), and stripta makaronia (στριπτά μακαρόνια, 'twisted macaroni') is a type of egg-free pasta made in the Peloponnese, especially the provinces of Argolis and Laconia.
- In Cuisine: Greek Cuisine, Wikipedia category list
2. Gogges (Wikidata)
P495 (country of origin): GreeceQuote, P495 (country of origin): Greece
Greece
Gogges (Wikipedia)
- Uses Ingredient: Water, Infobox main_ingredient field: flour, salt, water
- In Group: European Noodles and Dumplings, lead paragraph
Expresses Tradition: Mezze, Lead paragraph
For Tiriní, they are served as a snack or meze with oil and mizithra, though at other times of the year, they are served as a main dish.
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