Gogges (Greek: γκόγκες [ˈɡoɟes]), also called goggizes (γκόγκιζες [ˈɡoɟizes]), goglies (γκόγκλιες), and stripta makaronia (στριπτά μακαρόνια, 'twisted macaroni') is a type of egg-free pasta made in the Peloponnese, especially the provinces of Argolis and Laconia.

[1][2] They resemble seashells and are similar to cavatelli or orecchiette as made in Apulia, though gogges are usually thicker.

In the final step each section is pressed flat and curled, in one fluid motion using the fingers.

The rolling can be done on any surface, but is usually done on grooved wooden board to give the pasta its exterior texture.

[2][5][6] Today, though still commonly made at home by hand, they are commercially produced in local pasta factories and served in taverns and restaurants.