Shell pasta boils straight in milk, gets mixed with eggs, cheese and flour, then rolls into balls and fries to a golden crumb shell. A mortar-pounded spinach sauce and pomegranate seeds finish the platter. A fried pasta balls camping recipe with a wild green twist.
Cultural note: Milk-boiled pasta keeps the inside creamy, and pounding spinach in a stone mortar is how shepherd sauces get made.
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