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Homemade Macaroni with Feta

Homemade Macaroni with Feta


  • In a bowl, add the water, eggs, salt, pepper and nutmeg. Whisk to combine.
  • Add the flour and mix thoroughly to create the pasta dough.
  • Place a pot full of salted water over high heat and bring to a boil.
  • Position a strainer over the pot, making sure that it does not touch the boiling water directly.
  • If you don’t have a strainer, you can use a disposable aluminum baking pan that is much wider than the pot so that it can remain over the pot. Pierce it with a sharp knife to make lots of holes on the bottom and position it over the pot.
  • Add a portion of the dough in the strainer or pan.
  • Using a spatula, keep pressing down on the dough and spreading it continuously so that it passes through the holes and breaks off into pieces that fall into the boiling water and become macaroni.  
  • BE CAREFUL! This needs to be done with very quick movements so that the pasta dough doesn’t stick to the bottom of the strainer or baking pan.
  • Repeat the same process until all of the dough has been made into macaroni.
  • Boil the macaroni until they rise to the surface of the water. This should take about 2-3 minutes.
  • Remove them with a slotted spoon or drain into a strainer.
  • Transfer to a bowl, drizzle with some olive oil and toss to coat. This will keep them from sticking to one another.
  • Place a pan over high heat.
  • Add the butter, let it melt and cook until it becomes golden brown.
  • Mince the garlic, add it to the pan and sauté.
  • Add the chili flakes, some finely chopped parsley and spring onion. You can also reserve some of the parsley and spring onion for serving.
  • Add the pasta and sauté for 4-5 minutes.
  • Grate 50 g of feta cheese over the macaroni, toss and remove from heat.
  • At this point you can also add some butter for extra aroma.
  • Sprinkle with parsley, spring onions and 1 tablespoon chili flakes and gently toss to distribute.
  • Crumble the remaining 50 g of feta over the top and serve.
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Nutrition information per portion

Calories (kcal)
23 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
27 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
25 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
36 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
15 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
15 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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