Hilopites Pasta

250gm '00' flour (extra for kneading)

50gm semolina

3 egg yolks

2 eggs

milk (make the difference of egg weight up to 190gm)

1. Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle and pour lightly whisked egg yolks, eggs and milk. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. Once your dough has rested for 30 minutes, cut off piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine.

3. Once your sheet is done, cut the piece in half and clean up the edges so you have straight lines. Fold sheet inwards from both sides and continues adding flour to avoid sticking. Fold one more time and then hand cut thumb length pieces. Toss through flour and leave in safe place to dry out.

Salmoriglio

1/2 bunch of oregano (leaves, not stalks)

3 anchovies

1 lemon

3 garlic pods

salt to taste

pepper

olive oil

1. Place oregano, anchovies, lemon juice and garlic in mortar and pestle with enough olive oil to cover all ingredients. Break down all ingredients until you have a very oil green sauce. Add three grinds of pepper and salt to taste

Fried Capers

30 capers

Vegetable/canola oil

Place oil in low pan and bring to 170 degrees (C) . Dry capers out on paper towel. Place capers in hot oil and allow to bloom. Remove once bubbles stop forming and place onto paper towel to drain.

Place pasta in salted boiling water and cook for 1 minute and 45 seconds, or until al dente. Spoon in your salmoriglio and finish with fried capers and microplane’d feta.