Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing

Name: Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 cups semolina flour; 4 teaspoons salt; 2 large eggs; 1/4 cup whole milk, room temperature; 4 tablespoons olive oil; 1 cup fava bean puree, recipe follows; 1 cup feta, crumbled; 1 tablespoon parsley, finely chopped; 1/2 cup pine nuts, toasted; 2 tablespoons mint, pureed; Salt, to taste; Pepper, to taste; Olive oil; Kasseri, to taste; 1 cup fava beans, shelled and blanched; 2 cloves minced garlic; 3 tablespoons extra virgin olive oil; Salt; Pepper; Water, as necessary

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Total: 45 min

Prep: 40 min
Cook: 5 min

Yield: 4 servings

Total: 45 min

Prep: 40 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 cups semolina flour

4 teaspoons salt

2 large eggs

1/4 cup whole milk, room temperature

4 tablespoons olive oil

1 cup fava bean puree, recipe follows

1 cup feta, crumbled

1 tablespoon parsley, finely chopped

1/2 cup pine nuts, toasted

2 tablespoons mint, pureed

Salt, to taste

Pepper, to taste

Olive oil

Kasseri, to taste

Fava Bean Puree:

1 cup fava beans, shelled and blanched

2 cloves minced garlic

3 tablespoons extra virgin olive oil

Salt

Pepper

Water, as necessary

Directions

In a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese.