Red Chile Pasta

This homemade pasta gets its fiery kick and deep red color from dried and fresh hot chile peppers pulsed directly into the dough. The food processor does the mixing, and a 30-minute rest lets the gluten relax so the dough rolls out thin and smooth.

Kneading for three minutes after the processor does most of the work ensures everything is evenly distributed. You should see red chile flecks throughout the dough with no white streaks remaining.

Rolling to 1/32-inch thickness sounds extreme, but fresh pasta swells when it cooks. If you leave it too thick, you’ll end up with chewy, doughy noodles instead of tender ones. A pasta machine makes this much easier than a rolling pin.

Pro Tips

• Rest the dough wrapped in plastic. Uncovered dough dries out on the surface and cracks when you try to roll it.
• Work with one quarter of the dough at a time and keep the rest wrapped. Fresh pasta dries fast at room temperature.
• Cook in well-salted boiling water for just 2 to 3 minutes. Fresh pasta cooks dramatically faster than dried. Taste a strand early.
• The heat level depends entirely on your peppers. Taste a small piece of raw dough before rolling the whole batch so you know what you’re working with.

Variations

• Use ancho chile powder instead of fresh chiles for a smokier, milder heat with more depth.
• Cut the dough into wide pappardelle strips and toss with a simple garlic and olive oil sauce to let the chile flavor shine.
• Add a tablespoon of smoked paprika for color and a gentler warmth if you prefer less heat.