Beetroot maamoul pasta with zaatar-labneh filling

Mediterranean 330 Mins Prep · 10 Mins Cook

1. Using a pasta machine or rolling pin, roll out the pasta dough on a well-floured surface until very thin. Cut into squares slightly larger than your ma’amoul mould. Cover and set aside.
2. To make the filling, place the labneh in a bowl and grate in the garlic and lemon zest. Add the za’atar and season well with salt and pepper. Mix well.
3. Flour the ma’amoul mould well, then press the pasta square into the mould. Use a small walnut-sized ball of pasta dough dipped in flour to press the pasta square into the mould. Add a spoonful of filling, wet the sides with a pastry brush, then top with another square, making sure to seal the pasta well and press out any air bubbles. Turn the pasta out by tapping the mould on the surface. Cut around the mould to neaten the edges. Repeat with the remaining pasta and filling.
4. Bring a large pot of salted water to a boil and cook the pasta in batches for 8 minutes, or until al dente.
5. Drain and place on individual plates. Serve with a drizzle of extra virgin olive oil and a sprinkling of za’atar. 

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