Teff Fettuccine with Ye'abesha Gomen (Ethiopian Collard Greens)

Lots of changes were made to the orginal recipes. I have no idea what the originals are supposed to taste like, and what my changes might have done to the intended flavor profiles. All I know is that this was absolutely delicious.


Some notes: the teff dough was a little difficult to work with. Maybe I need to wait longer for the dough to warm up outside the refrigerator before sending it through the roller. The first quarter of dough struggled, and it got easier and easier with each quarter. Clerically, worth mentioning that I have tagged this as a side, because the collard greens would make an excellent side with a variety of meats.


Teff Fettuccine with Ye'abesha Gomen

Sources: Food + Wine, African Bites | Serves: 4 | Time: 1 hr (+ several hrs rest time)


Ingredients


Teff Fettuccine

1 ¼ cups teff flour

1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting

3 large eggs

2 tbsp EVO

Water, as necessary


Niter Kibbeh

¼ teaspoon coriander

¼ tsp cardamom

3/4 cup vegan butter

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon dried thyme


Collard Greens

10 ounce collard greens, chopped

3 or more tbsp Niter Kibbeh (ingredients above)

1 1/2 tsp minced ginger

2 tsp minced garlic

1 tsp smoke paprika

½ tsp cinnamon

1 tsp coriander

½ tsp cayenne

1 large yellow onion chopped

1 yellow bell pepper, chopped

2 tbsp lemon juice


Instructions


Teff Fettuccine

Start first thing in the morning with your teff pasta because it has to rest A WHILE. In the stand mixer bowl, place the flour, eggs, EVO and a couple tbsp of water.. Using the flat beater, attach it to the bowl and mix the ingredients on speed 2 for 30 seconds.


Remove the flat beater and replace it with the dough hook. Turn the dough on to speed 2 and let it knead for 6 minutes. At this time if the mixture looks too dry add 1 tablespoon of water at a time.


Form the dough into a disc. Cover it in plastic wrap, and let it sit in the refrigerator for 4-12 hours. Then let the dough sit for 30 minutes until it reaches warm temperature.


Divide the dough into 4 pieces (keeping the dough you aren't working with it covered with a damp paper towel/kitchen cloth/plastic wrap).


Attach the Pasta Sheet Roller attachment to you stand mixer. Take 1 of the 4 pieces of dough and flatten it until its about a half-inch thick. Set the Pasta Sheet Roller to setting 1 and your stand mixer to Speed 2/4 and begin to carefully feed the dough through the attachment.


Once this is done you'll want to fold the dough in half and then half again. Make sure it fits in the top of the attachment. Then run it through the Pasta Sheet Roller again.


Next, move your Pasta Sheet Roller to setting 2 and then carefully run the dough through. Repeat, by moving the setting all the way up to 5 until you have a thin sheet of pasta. *I typically cut the pasta sheet in half or in thirds by setting 2 or 3-- it is much easier to work with. If not you will have some crazy long pasta!


Once you have 2 thin sheets of pasta, remove the Pasta Sheet Roller and add the Spaghetti attachment to the stand mixer. Place the mixer on Speed 2 and carefully begin to feed the sheet of pasta through the attachment.


Once you have spaghetti cut, you'll want to lay flat on a floured counter or on a drying rack for 5-10 minutes before cooking.


Bring 4 quarts water to a boil in a large pot over medium-high. While you wait for the water to boil get cracking on the greens. Start by mixing all the niter kibbeh ingredients together, and set aside. In a large skillet, add oil, Niter Kibbeh, garlic, ginger, cayenne, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn.


Then add onion and bell pepper, mix with the spices. Sauté for about 3-5 min.


Throw in chopped collards and lemon juice. Continue cooking for another 7-10 minutes until flavors have blend and greens are cooked, according to preference. (I did 8.5 minutes because I have no idea what my preference would be.)


Remove from the heat and set aside.


At some point in the collard green process, your water will have come to a boil. When it does, stir a pinch kosher salt, and return to a boil. Add pasta, and cook, stirring occasionally to prevent clumping, until al dente, about 2 minutes. Using a spider or large mesh strainer, transfer pasta to a large bowl. Stir in remaining niter kibbeh.


Divvy pasta onto plates. Top with greens. Enjoy!

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