Trendy Feta Pasta
Chef Tucker
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Author:
Chef Tucker
Servings
2-4
Prep Time
60 minutes
Cook Time
20 minutes
Chef Tucker presents a delightful Trendy Pasta dish that's sure to impress! This pasta masterpiece features al dente noodles tossed in a creamy truffle sauce, adorned with sautéed mushrooms, and sprinkled with Parmesan cheese for a gourmet touch. Elevate your dining experience with this trendy and comforting pasta creation that promises to satisfy your taste buds. Buon appetito! 🍝🧀🍄
Ingredients
- 1 cup spinach
- 120 grams (~6) egg yolks
- 195 grams (1 ½ cup) 00 flour, plus more for dusting
- 1 pint cherry tomatoes
- ½ bunch basil
- ¼ bunch parsley
- 1 shallot
- 3 garlic cloves
- 7 ounces feta
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 1 lemon
-
S&P Seasoning, to taste
- ½ cup white wine
- 1 jar Truffle Carpaccio
- Blender
- Small pot
- Mixing bowl
- Ice
- Slotted spoon or fine strainer
- Whisk
- ¼ cup measure
- Plastic wrap
- Strainer
- Cutting board
- Knife
- Bench scraper (optional)
- Rolling pin or pasta machine
- Rubber spatula
- Fork
- Baking dish
- Large sauté pan
- Large pot with lid
-
S&P Seasoning
- Wooden spoon
- Zester
MISE EN PLACE 🔪
Directions
PREP 🥒
Preheat your oven to 425F
- Fill a small pot with water and bring to a boil. Prepare an ice bath.
- Blanch and shock the spinach by placing it in the boiling water, then immediately transferring it to the ice bath. Remove from the ice bath, squeeze out the water very well, and transfer to a blender with 2-3 tablespoons of water. Blend just until a vortex forms. The remaining mixture should be thick and bright green.
In a mixing bowl, whisk together ¼ cup of the spinach purée with the egg yolks and a pinch S&P Seasoning. You should have just enough purée for this.
- Lay the 00 flour on your counter and make a well in the center. Add the wet ingredients in the center of your well.
- Using your index finger or a fork, mix the wet mixture into the flour until shaggy.
- Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
- Fill a large pot with water, cover, and place on the stove on low heat.
- Halve the tomatoes.
- Chiffonade the basil. Chop parsley.
- Mince ½ of the shallot and 1 garlic clove.
Add the feta, tomatoes, remaining ½ un-minced shallot, spices, and a drizzle of olive oil to a baking dish. Crush the remaining 2 garlic cloves and add. Season with S&P Seasoning and bake until the feta is melty, about 20 minutes.
- Meanwhile, use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it, then cut into your desired pasta shape.
HOW TO COOK 🍳
Season the boiling water with S&P Seasoning.
- Add the pasta to the pot and cook for 2 minutes.
- Strain, reserving ¼ cup of the pasta’s cooking water.
In a large sauté pan, stir together the olive oil, minced shallot, garlic, and a pinch of S&P Seasoning until fragrant.
Add the white wine and reduce until au sec. Add the baked feta mixture and pasta into the pan. Stir, adding pasta water to thin as necessary. Adjust seasoning with S&P Seasoning, lemon zest, and lemon juice.
- Add the herbs, garnish with sliced Truffle Carpaccio, and serve hot! This pasta is trendy so don’t forget to take that pic for the gram and tag @littlecheftucker!