Tranchanas, a type of pasta, is a traditional food with many nutritional values. It is prepared in very different ways all over Greece. It is not difficult to try it yourself. The result will really compensate you for the time spent! Remove the peel from the tomatoes and chop them, removing the seeds. Remove the skin from the onions and chop them. Put the tomatoes and onions in a small saucepan with a little salt and cook until a thick sauce is formed. Cool the sauce, pour it into a suitable bowl and mix it with the yogurt. Mix semolina into the mixture. The dough must be thick and not stick to your hands. Lay out a very clean cloth tablecloth on a large table in the shade. Take some of the dough, roll it into a small ball the size of a hen’s egg, and place it on the dishcloth. Leave all the dough on the dishcloth until the balls are dry on the outside and have also changed color.
Then pass all the dough balls through a special sieve with large holes. Place the sieve so that the trachanas falls on the tablecloth on which the sieve is also placed. After all the dough has passed through, spread it out evenly on the tablecloth and let it dry for 10 days. Turn over occasionally so that everything dries together.
Keep on it in a clean linen bag or a glass container.
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