Knead all the ingredients thoroughly. 

The dough should not be too hard neither so soft that you can't work it easily. 

The more you work the dough the fluffier the gkogkes will become. 

When the dough is ready, divide it into pieces as big as a fist, dust a surface with flour and form each one into a thick string (as thick as our little finger). Next, cut into small pieces. 

If you like to make a pattern on them just take the grater and press each one where you grate the cheese, they will look great. 

Another patternAfter cutting them into small pieces, press them in with your thumb so that they look like small shells. 

Place them carefully in plenty of boiling water, salted according to your taste and stir so that they don't stick.

Finally, strain the gkogkes and pour hot olive oil over them (we usually brown them with fresh local butter). 

Serve while hot, with mizithra sprinkled over  them.

It is time consuming but very rewarding.