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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table
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Cook pasta in boiling, salted water until al dente. Drain well and return to pan. Add peas, salmon and olive oil. Cook over low heat for 1-2 mins, or until heated through. Remove from heat and add lemon zest, lemon juice, parsley and garlic. Season to taste and toss well. Crumble feta over top. Serve with lemon cheeks.