Egg Pasta With Fava Bean, Feta And Mint Stuffing

Recipe Ingredients

2 cups	125g / 4.4oz	Semolina flour
4 teaspoons	20ml	Salt
2 teaspoons	10ml	Eggs (large)
1/4 cup	59ml	Whole milk - room temperature
4 tablespoons	60ml	Olive oil
1 cup	237ml	Fava Bean Puree - (listed below)
1 cup	237ml	Feta - crumbled
1 tablespoon	15ml	Finely-chopped parsley
1/2 cup	118ml	Pine nuts - toasted
2 tablespoons	30ml	Mint - pureed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil - as needed
		Kasseri - to taste
		Fava Bean Puree
1 cup	160g / 5.6oz	Fava beans - shelled and blanched
2		Garlic cloves - minced
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Water - as necessary

Recipe Instructions

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.

This recipe yields 4 servings.

Description:

"{Hilopites}"

Source:
MELTING POT with Cat Cora - (Show # MP-1B26) - from the TV FOOD NETWORK

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