Homemade Herbed Pasta with Feta, Lemon and Pine Nuts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1261
- Total Fat
- 66
- Saturated Fat
- 18
- Carbohydrates
- 133
- Dietary Fiber
- 13
- Sugar
- 7
- Protein
- 40
- Cholesterol
- 253
- Sodium
- 1167
- Total: 1 hr 50 min (includes resting time)
- Active: 1 hr 20 min
Ingredients
Pasta:
2 cups all-purpose flour
2 cups semolina flour, plus more for dusting
1 cup loosely packed fresh parsley, finely chopped
1/4 cup olive oil
4 large eggs plus 2 yolks
Kosher salt and freshly ground black pepper
Feta, Lemon and Pine Nut Sauce:
1/3 cup olive oil
1/2 cup raw pine nuts
4 cloves garlic, minced
8 slices preserved lemon, rinsed and finely chopped
2 cups lightly packed fresh mint, chopped
Freshly ground black pepper
2 cups crumbled feta cheese
Crushed red pepper
Directions
- For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
- Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
- Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
- For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.