Zaatar Sourdough Pasta Recipes

Steps:

• Mix all of the ingredients together in a bowl. I used rye starter discard for the pasta in these photos and it was rather delicate. My next batch was with an all purpose flour starter for a chewier texture, and adding an egg instead of water firms up the pasta further
• Knead the dough for about 5 minutes on a flat surface, adding flour or water if needed. You want the dough to be tough but not breaking as you work it.
• Wrap the dough and let it rest for at least 30 minutes or longer if you'd like the flour to ferment.
• If you're using a pasta roller, you can expect to make eight short sheets from this recipe. I like to roll out four sheets, then cut them into fettuccine; and then repeat with the other half of the pasta dough. You can also roll the pasta dough into 1-2 flat sheets with a rolling pin, heavily flour the dough sheet on both sides, then roll it into a tube and cut fettuccine strips with a sharp knife.
• Hang the fettuccine on a pasta drying rack or toss with plenty of flour on a large baking sheet.
• Bring 4-6 quarts of salted water to a boil, add the pasta to the boiling water, and let it cook for 2-5 minutes, depending on the thickness of the pasta.
• Drain and serve immediately with olive oil, fresh herbs, and parmesan cheese. The za'atar flavor also pairs quite well with marinara sauce.

Steps:

• Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
• Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
• Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

Steps:

• Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.

Steps:

• Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

Steps:

• Stir together all ingredients in a small bowl.
• Available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).