Use a deep, round or rectangular baking pan measuring approximately 35–40 cm. Place one side of the pan on a cutting board to tilt it slightly.

On the raised side of the pan, crumble the feta cheese by hand.

On the lower side of the tilted pan, crack the eggs one at a time and beat them with a fork.

Gradually add the milk and water, a little at a time, while continuously whisking with the fork. Season with freshly ground black pepper and nutmeg.

Using the fork, gradually incorporate the crumbled feta into the liquid mixture, stirring until everything is well combined.

Remove the cutting board and place the baking pan flat on your work surface.

Add the uncooked pasta directly to the pan and mix well with the liquid and cheese mixture using the fork.

Sprinkle the diced red pepper over the pasta, if using, and scatter small pieces of butter across the surface.

For a crispy golden crust, optionally combine a little breadcrumbs with grated cheese and sprinkle evenly over the top.

For a conventional oven, preheat to 180°C (350°F). Bake on the lower rack, using conventional top-and-bottom heat, for approximately 1 hour, until the mixture has set and the surface is beautifully golden.

Alternatively, for a fan-assisted oven, bake at 160°C (320°F) on the middle rack. Cover the pan with aluminium foil for the first 30 minutes, then remove the foil and continue baking until the pasta is tender and the top is golden.

Serve hot using a shallow serving spoon.

If you prefer to cut the soufflé into neat portions, allow it to cool completely first. It is equally delicious served cold!