Recipe courtesy of Cat Cora
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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.

Fava Bean Puree:

In the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin.

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