What pasta do you use for pastritsio?

[nadellii]

I usually use the long, hollow macaroni no.2 from Greece when I make pastitsio. It’s the classic kind that gives you those perfect layers that I love. The problem is, I can’t always find it locally, and ordering online isn’t always convenient (or quick).

When I don’t have it on hand, I start to panic a bit. Pastitsio just doesn’t feel the same without the right pasta! I’ve tried ziti, penne, and even bucatini in a pinch, but nothing seems to hold up quite like the Greek version. I’m curious what everyone else does when they can’t find the real thing.

Do you have a favorite substitute that still gives that authentic texture? Or do you swear by only using the traditional Greek macaroni? I’d love to hear what’s worked for others, especially if you’ve discovered any good brands available in the U.S.

 

[k_tsoukalas]

I’ve had the same problem finding the long Greek macaroni (No. 2 or “macaronia gia pastitsio”), so I started experimenting too. The closest texture I’ve found in the U.S. is bucatini, though I break it in half so it layers more neatly. It’s not identical, but it holds the béchamel beautifully and gives that same satisfying bite.

Some people use ziti, but I find it too short and thick, it doesn’t create those clean, defined slices. If you have a Greek market nearby, Misko and Melissa brands are my go-tos when they’re in stock. Another trick is to lightly oil and line up the pasta in the pan before adding the sauce, which helps mimic the traditional structure. Still, nothing beats the real Greek version when you can get your hands on it!