Teff Tagliatelle with Niter Kibbeh

Combine teff flour and all-purpose flour on a clean work surface. Form a 5-inch well in center; add eggs and olive oil. Using a fork, beat eggs and oil until combined; gradually incorporate flour from inner edges of well into wet ingredients until a smooth batter forms. Once dough is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy ball. Knead dough until smooth and supple, about 6 minutes. Wrap dough ball tightly with plastic wrap, and chill at least 4 hours or up to 12 hours.
 

Grind coriander and cardamom seeds in a mortar and pestle until finely ground. Combine coriander-cardamom mixture, ghee, and nigella seeds in a small saucepan. Cook over low, stirring occasionally, until fragrant, 6 to 10 minutes. Stir in basil, oregano, and thyme. Cook, stirring often, until mixture is lightly golden and a small amount of foam forms on top, about 2 minutes. Pour mixture into a small bowl, and set aside. 
 

Remove dough from refrigerator, and unwrap. Cover dough with a kitchen towel, and let rest at room temperature 30 minutes. Divide dough ball into 4 equal pieces. Working with 1 dough piece at a time, keeping remaining dough pieces covered, transfer to a lightly floured surface. Roll into a 13-inch square; dust both sides with all-purpose flour. Using a knife, cut dough into 1/4-inch-wide ribbons. Transfer pasta to a baking sheet lined with a lightly floured towel; cover loosely with plastic wrap. Repeat with remaining dough balls. 
 

Bring 4 quarts water to a boil in a large pot over medium-high. Stir in kosher salt, and return to a boil. Add pasta, and cook, stirring occasionally to prevent clumping, until al dente, about 2 minutes. Using a spider or large mesh strainer, transfer pasta to a large bowl. Add 1/2 cup niter kibbeh, or more to taste, and gently toss to coat, adding pasta cooking liquid, 1 tablespoon at a time, if needed to thin sauce. Season with kosher salt to taste. Transfer pasta to a large platter or serving bowls. Garnish with nigella seeds. Sprinkle with Parmesan or flaky sea salt, if desired. Serve immediately. Reserve remaining niter kibbeh for another use.