Created by: Chef Scott Warner
Makes 8–10 servings
The traditional Greek pasta Hilopitas are usually cut into small ½” squares, dried and served alone with browned butter and grated dried cheese, or with soups and stews.
Here we have incorporated almond flour which gives a nice nutty flavor and texture. You can either cut the pasta into the traditional small squares or longer wide or thin noodles as desired.
Almond Flour Pasta
2 cups Blue Diamond Extra Fine Natural almond flour
1½ cups all-purpose flour
1½ cups fine semolina flour
1 tsp salt
½ cup milk
1 to 2 cups semolina flour for dusting noodles
- Sift together the first four dry ingredients in a bowl.
- In a mixer with a dough hook or by hand stir in the eggs and the milk and mix to make a firm, smooth dough. Cover and let rest for 1 hour.
- Using a pasta machine or by hand, roll out the dough to thin sheets, lightly coating with flour as needed to prevent sticking. Cut the noodles into desired shape.
- Lightly coat the noodles with a little semolina to avoid sticking together and scatter on a sheet pan to dry. (With a small fan pointed on the pasta they can be dried by dinnertime if starting in the morning.)
4 large handfuls of the dried pasta
1 cup grated pecorino cheese
1 cup grated Parmesan cheese
3 tablespoons butter, or more if desired
½ cup finely chopped mint
- Bring a large pot of water to boil and add in two tablespoons of salt.
- Add the pasta and cook for about 8 minutes, just past al dente. Drain the pasta.
- Sprinkle the serving platter with a few spoonfuls of the cheeses and some mint. Spread a layer of noodles on top and sprinkle some more cheese and mint. Continue making layers in this way, ending with a layer of cheese and mint.
- Heat the butter in a pan until it begins to brown, then drizzle spoonfuls of it over the noodles.
Braised Lamb with red wine, olives and almond pasta
1 cup of pearl onions.
1½ lb. lamb stew meat cut into 1”-2” cubes
salt and freshly ground pepper
flour for dusting
3 tablespoons olive oil
4 cloves garlic, smashed and peeled
1 onion peeled and roughly chopped
3 bay leaves
2 cups dry red wine
1 14 oz. can peeled crushed tomatoes
1 cinnamon stick
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground fennel seed
2 cups chicken stock
3 carrots, sliced into coins
1 cup green olives, pitted
2 zests from an orange
2 tablespoons red wine vinegar
½ tsp sugar
- Bring a small pot of water to a boil. Add the onions and remove from heat. Let stand for 2 minutes. Drain and peel when cool, leaving the root end attached. Set aside.
- Season the lamb with salt and pepper. Toss in a bowl to coat evenly with the flour.
- In a medium sized pot, heat the oil over high heat and brown the lamb evenly on all sides. Add the garlic, chopped onion and bay leaves. Cook for about 5 minutes until the garlic is lightly browned and the onion is translucent.
- Add the wine and bring to a boil. Add the tomato, spices and stock and return to a boil.
- Cover and cook in the oven for 1 hr.
- Add the carrots, cooked pearl onions, orange zest, olives, vinegar and sugar. cover and continue cooking for another about 30 minutes until the vegetables and meat are both tender. Adjust seasoning if needed.
- Serve with buttered almond noodles.