Matsata is a local variety of fresh homemade pasta from the island of Folegandros. It is typically made with flour, olive oil, salt, and water. The dough is cut into tagliatelle-like ribbons, which are usually consumed right after their preparation, although they can also be dried and stored for future use.

Traditionally, the soft and thick pasta ribbons are boiled in salted water, then enjoyed alongside pieces of rooster, rabbit, or goat which have been cooked in a traditional Greek tomato sauce. The pasta dish is often topped with grated local hard cheeses such as ladotyri, kefalotyri, or myzithra.