Flomaria are a local pasta made of yellow wheat flour of Limnos, eggs, and local sheep's milk. They are cut into small pieces that resemble long noodles, and their homemade preparation takes place over the summer months to dry well and be safely stored for the rest of the year. Flomaria are used in recipes with meat or vegetables and in soups.
In the old years, the production of flomaria was a tradition. Housewives gathered from house to house and made all of them together for each family. The manufacturing process, that is, fermentation, opening and cutting of flomaria was done in a celebration atmosphere. Particularly, the cutting process determined the skill of every housewife.