In a medium bowl, combine the cake meal, lemon zest, black pepper, and kosher salt.
Make a small well in the centre of the mixture, add the eggs and egg yolk, mixing with a fork until well combined.
Add the water and olive oil, mixing with a fork or spoon to evenly combine. Form the dough into a disc, and wrap in plastic wrap. Let rest in the fridge for 10 minutes, or up to two days.
Bring a large pot of well-salted water to boil. Dust a baking tray with potato starch.
Generously dust your work surface with potato starch. Divde the dough into four even pieces, and roll as thinly as possible, using the potato starch to prevent sticking. Use a knife to slice into 1/2 inch ribbons. Set aside, and repeat with remaining dough.
Boil the pasta for 1 to 2 minutes, or until tender. Drain, and serve with lemon zest, black pepper, feta cheese, and a drizzle of olive oil.
