Pasta With Fenugreek Dressing

Here is my finished pasta dish from yesterday: curried pine nut pasta with swiss cheese and fenugreek dressing. 

To finish the pasta: Roll the pasta dough out to approximately 1/4 inch thickness. Cut into rectangles, about one inch by 1/2 inch. Place a small amount of grated cheese (I used swiss) in the center of each, then fold over and press to seal with the tines of a fork. Cook for a few minutes in boiling salted water until tender. Serve with extra cheese, crushed pine nuts, and a sauce. I served mine with the following, not a typical pasta sauce but seriously good!

Fenugreek Emulsified Dressing
1 whole egg
1 1/2 teaspoon dry mustard powder
1 teaspoon fenugreek
1 teaspoon ancho chili powder
1 Tablespoon fresh cilantro, minced
salt and pepper, to taste
125mL rice vinegar
375mL canola oil
fresh lemon, juiced

In a medium bowl, beat the egg with the mustard. Beat in the remaining herbs and spices. Whisk in the vinegar. Slowly whisk in the oil to emulsify. Adjust the seasoning and consistency with lemon juice and additional salt and pepper.