Recipe courtesy of Cat Cora

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

  • Total: 45 min
  • Prep: 40 min
  • Cook: 5 min
  • Yield: 4 servings
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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

  1. 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:

  1. 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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