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Homemade pasta with feta cheese & OLYMPOS cow butter

Homemade pasta with feta cheese & OLYMPOS cow butter

salty salty

INGREDIENTS

180-200 gr. water
3 eggs
salt
pepper
1/4 tsp nutmeg, grated
350 gr. all- purpose flour
1 tbsp. olive oil
80-100 gr. Olympos butter
1 clove of garlic
2 tsp. chill flakes (1 tsp + 1 tsp)
1/2 bunch of parsley, finely chopped
2 kg. scallions
100 gr. OLYMPOS feta cheese in cubes (50 gr + 50 gr)

PRODUCT

Feta Cheese PDO

Cow butter

METHOD

In a bowl, put the water, the eggs, the salt, the pepper, the nutmeg and mix thoroughly with a hand whip.
Add the flour and stir well to create the dough.
Put a saucepan with well salted water to boil.
Place a strainer over it. Be careful, the strainer does not have to touch the water. If you do not have a strainer, put a disposable aluminum tray that is wider than the saucepan, so that it can be placed over it. Shape a lot of holes with a knife on it and place it over the pot, which is on the stove.
Put some of the dough in the pan. With a spatula, spread it continuously so that part of the dough passes through the holes of the tray and falls into the boiling water like small macaroni. Attention!! This must be done with very fast moves to prevent the dough from sticking to the bottom of the tray.
We continue the process until the dough finishes.
Boil the pasta until they rise to the surface of the pot. This does not take more than 2-3 minutes.
Remove with a round skimmer or with the strainer and put them in a bowl with olive oil (in order not to stick).
In a frying pan, at a high heat, add the butter and let it melt and get a nice brown color.
Chop the garlic and add it into the pan to sauté.
Add the chill flakes, chop the parsley and the scallion and pour them into the pan (if you want you can keep some parsley and some scallion for serving).
Finally, add the pasta and sauté for 4-5 minutes to make them crispy.
We grind 50 gr. feta cheese over the pasta, stir and pull out of the fire.
At this point, if you want, add a little bit of butter to give extra scent.
Sprinkle with parsley and scallion, add 1 tbsp. of chill flakes and gently stir with a spoon to spread everywhere.
Spread the remaining 50 grams. on top and serve on the dishes.

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