For a successful pastitsio you need skill, but also the right kind of pasta! A synonym of the traditional Greek recipe for pastitsio, this hollow thick pasta will do half the work for you as you dive into the making of delicious béchamel sauce. Let them all wonder how you do it!
Misko No.2 Macaroni are long thick strands of pasta with a large hole in the middle. At Misko, we have been making traditional Italian-style pasta in Greece since 1927. The secret to the goodness of our offerings starts with the high-quality Greek Durum wheat semolina we use in our pasta. Misko No.2 Macaroni is a thick version of bucatini and the standard Greek pasta for Pastitso (“Pastitsio” or “Pastichio”), a traditional casserole often called “Greek Lasagna”. Each family has its own version of this hearty main dish. The core components include: a bottom layer of No.2 Macaroni mixed with cheese and egg, a middle layer of tomato sauce and ground meat, and a top layer of thick béchamel and grated cheese. Cinnamon, nutmeg and/or allspice give this dish its signature Greek flavor. Pastitso is equally delicious with spinach, eggplant, portobello mushrooms – or any vegetables that inspire you!. Once you start working with our No.2 Macaroni (Pastitso), you will find these noodles lend themselves beautifully to many sauces and are delicious with seafood, like calamari, clams and shrimp.