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Hilopites with Salmorigrio
Recipe by Blue Team
Try this traditional Greek pasta with salmoriglio, fried capers and grated feta.
- Steps
- Ingredients
Steps
- Bring a large saucepan of liberally salted water to the boil.
- For Hilopites, crack the eggs into a bowl, add the egg yolks and add enough milk to make a total liquid weight of 380g, approximately 80ml milk. Whisk together and set aside.
- Mix flour and semolina in a bowl before transferring onto a clean dry bench. Create a well in the centre and pour in the egg milk mixture. Using a fork slowly draw in the flour from the sides and mixing in a circular motion. Use a pastry scraper to fold in the rest of the flour, cutting in the flour over the wet mixture with your scraper. Dough will be ‘shaggy’ in appearance. Using hands and some extra flour as required, knead the dough for 8-10 minutes until smooth. Wrap in cling film and set aside in the fridge.
- Cut dough into 4 portions and flatten each slightly. Working with one portion of dough at a time, pass through pasta machine on the thickest setting.
- Book fold the dough then pass through the thickest setting again. Laminate three times before passing the sheet through 6 settings. Repeat this process three times, flouring dough as needed.
- Cut the sheet in half and trim edges to straighten. Fold sheet inwards from both sides and continues adding flour to avoid sticking. Fold one more time and then cut dough to produce thumb length pieces. Toss in some flour and set aside to dry out. Repeat process with remaining dough portions.
- For the Salmoriglio, place oregano, anchovies, lemon juice and garlic in mortar and pestle with enough olive oil to cover all ingredients. Gently pound together until a green oily sauce forms. Add a little freshly ground black pepper and salt. Set aside in the fridge.
- For the Fried Capers, heat oil in a small saucepan to 170°C.
- Thoroughly dry capers with paper towel. Fry in hot oil until capers open and bubbles are no longer produced. Remove from the oil and place onto paper towel to drain.
- When ready to serve, cook pasta in boiling water for 1 minute and 45 seconds, or until al dente. Drain well and return to the saucepan. Dress generously with olive oil. Add the Salmoriglio and Fried Capers and toss gently until evenly mixed. Divide between serving bowls and finish with a generous amount of crumbled feta.
