Teff Tagliatelle with Niter Kibbeh

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In traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff . Don't skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling.

By Yohanis Gebreyesus

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Teff Tagliatelle with Niter Kibbeh — Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Active Time:

40 mins

Refrigerate Time:

4 hrs

Total Time:

5 hrs 10 mins

Yield:

4 to 6

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Ingredients

Pasta

1 ¼ cups teff flour (about 6 ounces)
1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting
3 large eggs
2 tablespoons olive oil
4 quart water
¼ cup kosher salt, plus more to taste

Niter Kibbeh

½ teaspoon coriander seeds
¼ teaspoon cardamom seeds
1 cup ghee (about 8 ounces)
½ teaspoon nigella seeds, plus more for garnish
½ teaspoon dried basil or holy basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Finely grated Parmesan cheese or flaky sea salt, for garnish (optional)

Directions

Make the pasta

Combine teff flour and all-purpose flour on a clean work surface. Form a 5-inch well in center; add eggs and olive oil. Using a fork, beat eggs and oil until combined; gradually incorporate flour from inner edges of well into wet ingredients until a smooth batter forms. Once dough is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy ball. Knead dough until smooth and supple, about 6 minutes. Wrap dough ball tightly with plastic wrap, and chill at least 4 hours or up to 12 hours.

Make the niter kibbeh

Grind coriander and cardamom seeds in a mortar and pestle until finely ground. Combine coriander-cardamom mixture, ghee, and nigella seeds in a small saucepan. Cook over low, stirring occasionally, until fragrant, 6 to 10 minutes. Stir in basil, oregano, and thyme. Cook, stirring often, until mixture is lightly golden and a small amount of foam forms on top, about 2 minutes. Pour mixture into a small bowl, and set aside.
Remove dough from refrigerator, and unwrap. Cover dough with a kitchen towel, and let rest at room temperature 30 minutes. Divide dough ball into 4 equal pieces. Working with 1 dough piece at a time, keeping remaining dough pieces covered, transfer to a lightly floured surface. Roll into a 13-inch square; dust both sides with all-purpose flour. Using a knife, cut dough into 1/4-inch-wide ribbons. Transfer pasta to a baking sheet lined with a lightly floured towel; cover loosely with plastic wrap. Repeat with remaining dough balls.
Bring 4 quarts water to a boil in a large pot over medium-high. Stir in 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. Add 1/2 cup niter kibbeh, or more to taste, and gently toss to coat, adding pasta cooking liquid, 1 tablespoon at a time, if needed to thin sauce. Season with kosher salt to taste. Transfer pasta to a large platter or serving bowls. Garnish with nigella seeds. Sprinkle with Parmesan or flaky sea salt, if desired. Serve immediately. Reserve remaining niter kibbeh for another use.