Passover is a week-long, springtime holiday that commemorate the exodus of the Israelites (Jewish people) from slavery in Egypt. To symbolize the hasty departure from Egypt, we refrain from eating leavened foods, like bread and pasta. When they fled Egypt, they didn’t have time for their bread to rise, bringing cracker-like bread, that we now know as matzah!
Passover can be a challenge, with many of our favourite food off the table, I’m always searching for dinners that span beyond a matzah pizza.
This recipe for Passover Friendly Pappardelle Pasta is just that – an inventive way to use up your leftover cake meal, and say good-bye to boring Passover meals.
First off, if you are new to Matzah… let’s go through a little glossary of Passover foods.
What is matzah?
Matzah is a flat, unleavened bread, similar to a water cracker. Made with flour and water, it is a staple food during Passover.
What is matzah meal?
Matzah meal is a powder made of finely crushed matzah.
What is matzah cake meal?
Cake meal is a flour made from finely ground matzah. You can make your own, by blending matzah meal until very fine.
This Passover Friendly Pasta is my new go-to for Passover dinner, with a simple dressing of lemon zest, salty feta, rich olive oil, and pepper, it is
Need other ideas for Passover? Check out my other recipes here!
Passover Lemon Pepper Pappardelle Pasta
Author: Micah Siva
Serves: 4
- 1 cup matzo cake meal
- 1 teaspoon lemon zest
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 2 large eggs + 1 large yolk
- 3 tablespoons water
- 2 tablespoons extra-virgin olive oil
- Potato starch, for rolling
To serve:
- ⅓ cup crumbled feta cheese
- Zest of 1 lemon
- Black pepper
- 2 tablespoons extra-virgin olive oil
Preparation:
- In a medium bowl, combine the cake meal, lemon zest, black pepper, and kosher salt.
- Make a well in the center. Add the eggs and yolk, mixing with a fork until well combined.
- Add the water and o
Passover Lemon Pepper Pappardelle Pasta
Ingredients
- 1 cup matzah cake meal
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons water
- 2 tablespoons extra virgin olive oil
- potato starch for rolling
To serve
- 1/2 cup feta cheese crumbled
- 1 lemon zested
- black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, combine the cake meal, lemon zest, black pepper, and kosher salt.
- Make a small well in the centre of the mixture, add the eggs and egg yolk, mixing with a fork until well combined.
- Add the water and olive oil, mixing with a fork or spoon to evenly combine. Form the dough into a disc, and wrap in plastic wrap. Let rest in the fridge for 10 minutes, or up to two days.
- Bring a large pot of well-salted water to boil. Dust a baking tray with potato starch.
- Generously dust your work surface with potato starch. Divde the dough into four even pieces, and roll as thinly as possible, using the potato starch to prevent sticking. Use a knife to slice into 1/2 inch ribbons. Set aside, and repeat with remaining dough.
- Boil the pasta for 1 to 2 minutes, or until tender. Drain, and serve with lemon zest, black pepper, feta cheese, and a drizzle of olive oil.
live oil, mixing to evenly distribute. Form into a disc, and cover. Let sit in the fridge for 10 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Dust a baking tray with potato starch.
- Generously dust a work surface with potato starch. Divide the dough into four equal pieces, and roll as thinly as possible, approximately 1/16th of an inch, using the potato starch to prevent sticking. Use a knife to cut into ½ inch (1 centimeter) ribbons. Set aside, and repeat with remaining dough.
- Boil the pasta for 1 to 2 minutes, or until tender. Drain, and serve with lemon zest, black pepper, and feta cheese, and a drizzle of olive oil.