Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing (Cat Cora) |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
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.
2. Fava Bean Puree:
3. 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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