Red Chile Pasta
Yield
4 servingsPrep
60 minCook
15 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
large |
|
| 2 | teaspoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
red hot chili pepper, dried
|
|
| ¼ | cup |
hot chili peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
large |
|
| 1E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
red hot chili pepper, dried
|
|
| 59 | ml |
hot chili peppers
|
|
Directions
Combine ingredients in a food processor; pulse until mixture forms a ball.
Turnout onto a floured board and knead for 3 minutes.
Wrap in plastic and allow to rest for 30 minutes divide into fourths remove one-fourth and wrap others in plastic process with a machine or rollout to a thickness of 1/32-inch cut to desired shape.
Repeat with remaining dough Simmer in boiling salted water for 2 to 3 minutes, just until no longer raw tasting.
Dress as desired.
Serve hot.
