Green pasta with fried spelt, feta and almonds


Many soft curds and cheeses would work well with the earthy spelt and pasta here; try goat's milk cottage cheese or buffalo milk ricotta.

You'll need

60 gm spelt, rinsed 125 ml (½ cup) extra-virgin olive oil 100 gm butter, coarsely chopped 60 gm almonds, coarsely chopped 2 tbsp thyme leaves 2 garlic cloves, thinly sliced Finely grated rind of 2 lemons, juice of 1 200 gm Persian feta   Pasta dough 150 gm spinach, trimmed 250 gm (1 2/3 cup) plain flour 2 eggs, lightly beaten

Method

  • 01
  • For pasta dough, blanch spinach in salted water until bright green (30 seconds), drain, refresh, squeeze out excess water and process in a food processor until a coarse paste forms. Add flour and eggs, process to combine. Turn onto a work surface and knead until smooth (8-10 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
  • 02
  • Meanwhile, cook spelt in a small saucepan of simmering water over medium heat until tender (20-25 minutes), drain, spread on a tray to cool (30 minutes). Heat half the oil in a frying pan over medium-high heat. Add spelt, stir occasionally until golden and puffed (3-4 minutes), drain on absorbent paper, set aside.
  • 03
  • Heat butter and remaining oil in a large frying pan over medium heat until foaming (1-2 minutes), add almonds and thyme and cook until butter is golden (1-2 minutes). Add garlic, stir to combine, add lemon rind and juice, stir to combine and set aside.
  • 04
  • Halve dough, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until you reach the narrowest setting. Cut into 2.5cm-wide strips and place on a lightly floured tray.
  • 05
  • Cook pasta in boiling salted water until al dente (2-3 minutes), drain (reserve 2 tbsp pasta water). Toss pasta and pasta water through butter mixture, scatter over feta and spelt, season to taste, toss to combine, serve hot.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Oct 2012

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Mozzarella in carrozza

Gnocchi recipes

recipes

Basic pasta recipe

Italian frozen dessert recipes

recipes

Busiate with crab, ginger and pangrattatto

Italian poultry recipes

recipes

Almond and muscovado tiramisu

Pizza recipes

recipes

Conchiglione with ragu bianco, anchovies and wilted kale

Six sexy panna cottas

recipes

conversion tool