Crispy Hilopites with Butter & Herbs

Ingredients

• 1.5 cups all-purpose flour
• 2 large eggs
• 4 tbsp butter
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh dill or parsley
• ½ tsp, plus more for pasta water kosher salt

Instructions

1. 1

   Mix flour and salt in a bowl. Make a well, crack eggs into it, then stir with a fork until shaggy dough forms.

2. 2

   Knead dough on a clean counter until smooth and elastic, about 3 minutes. Rest it covered while you bring a pot of salted water to a boil.

3. 3

   Break dough into small, irregular pieces roughly the size of a pea. Drop into boiling water and cook until they float, then 2 more minutes.

4. 4

   Drain pasta well. Heat butter in a large skillet over medium-high until edges turn golden brown and smell nutty, about 2 minutes.

5. 5

   Add drained pasta to hot butter and toss constantly until edges crisp and turn pale gold, 3–4 minutes. The pan should sound loud and sizzly.

6. 6

   Remove from heat. Pour lemon juice over top, add fresh dill, toss once. Taste and adjust salt. Serve immediately.

Tools you’ll need

• large mixing bowl
• fork
• pot for boiling
• large skillet, 10-inch minimum
• wooden spoon or tongs
• colander

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