I’ve been enjoying pasta with Feta since I was a kid. It’s a Greek thing. My mom would boil macaroni, spaghetti or egg noodles (hilopites) and toss in some butter and top with crumbled Feta.

This version is my adult version with the addition of black pepper and a hint of ground nutmeg. If you have children that want things simpler, then omit. If I have chives or scallions, I like to add some into the mix as well.

The beauty of this recipe is that it’s a one pan meal; the pasta simmers and thickens to a creamy consistency without using any cream. The starches in the pasta and the crumbled Feta allow this cooking hack to happen.

Creamy Egg Noodles With Feta

(serves 4)

1 1/2 cups hot water

2 cups milk (plus extra milk if needed)

 2 1/2 cups of broad egg noodles

1 tsp. sea salt

1/4 tsp. black pepper

1/8th tsp. ground nutmeg

2-3 Tbsp. unsalted butter

2 cups crumbled Feta

1. Add your water and milk into a deep skillet and bring up to a boil. Add the noodles, salt and stir. Bring back to a boil, reduce to a simmer and cook for 12 minutes, stirring occasionally. If more milk need, add in 1/4 cup intervals.
2. Uncover, add 1 cup of Feta, black pepper, nutmeg and butter and stir in. Once creamy, divide and plate.
3. Top with remaining Feta and serve.

Further reading: Some info about Feta cheese