Cretan traditional pasta.
Looks like the "makarounes" of Karpathos and Italian "cavateli".
In traditional Cretan version, skioufichta are served with burnt “stakovoutyro” and plenty greek grated cheese (“kefalotiri” or “anthotiro”).
This kind of pasta is prepared without using a machine, but with a "spiral" movement of the finger into the dough. That is how “skioufichta” get their shape but also their name, as it becomes from the word "skioufizo" which means "twist". It's a seemingly easy technique, but requires familiarity and experience.
If you wish to buy homemade “skioufichta” pasta , look in shops selling traditional products.