GREEK RECIPE: Trahana Pasta
Place eggs, yoghurt and salt in a large bowl. Mix thoroughly. Sift flour in slowly while continuing to mix. Add some flour or cold water whichever is needed to make a stiff dough. Knead all ingrediants thoroughly. Roll dough between palms into balls the size of a walnut. Set on a clean tablecloth, cover with towels and let stand for two days. Then rub dry dough between hands until it crumbles into bits and pieces. Set on covered table cloth again for 2 or 3 days. Store in a covered jar. Will keep fresh for months.