Homemade Jalapeno Pasta

Why settle for plain noodles when you can build the heat right into the dough? This homemade pasta folds jalapeno pepper flakes into a classic semolina dough, so every strand carries a gentle, even warmth, not a sauce slapped on after.

Durum semolina is the key to good fresh pasta. It has more protein than all-purpose flour, giving the noodles a firmer, slightly chewy bite and helping them hold their shape without turning gummy.

Egg, a little oil, and water bring the dough together; from there you roll and cut it on a pasta machine just as you would any fresh pasta.

The one thing not to rush is the drying: letting the cut pasta dry for a day, or at least overnight, firms it up so it cooks evenly and stores well. Toss it with olive oil and Parmesan, or a simple tomato sauce, and let the spice shine.

Kitchen Tips

• Use durum semolina for the best bite; it gives fresh pasta more structure than all-purpose flour.
• Distribute the jalapeno flakes evenly through the dough so the heat is consistent in every strand.
• Let the cut pasta dry a day or overnight before cooking or storing so it firms up and cooks evenly.
• Dust the cut noodles with a little semolina to keep them from sticking together.

Variations

• Adjust the jalapeno flakes up or down, or use crushed red pepper for a different heat.
• Add cracked black pepper, garlic powder, or herbs to the dough.
• Pair with a creamy or cheese sauce to balance the spice.