Recipes 

ROASTED RED PEPPER PASTA DOUGH

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ROASTED RED PEPPER PASTA DOUGH

Ingredients

Makes: about 1 3/4 lb.

Prep: about 2 hours

Cook:  5 minutes

  • 3 1/2 C. Double Zero Flour   (If you use All purpose Flour – try 3 cups flour to 4 Large Eggs – you may want to add more flour as necessary because of the addition of the pureed peppers. If so, do it in small amounts so the dough does not come out tough.)

  • Pinch Salt

  • 3 Extra Large Eggs

  • 1/2 C. Pureed Roasted Red Peppers ( approx. 1 1/2-2 Peppers depending on size)

Instructions

  1. Roast your peppers using directions  OR – use the roasted peppers in the jar – patting them dry first with paper towels

  2. You can roast them ahead or while your pasta dough is resting if you like.

  3. Puree the peppers when finished until smooth.

  4. You can use a food processor as I do – faster and easier – or use the old method of making a well in the flour and adding the eggs & puree in a little at a time with a fork.

  5. Mix together your flour and salt and place in the processor. Add your eggs – USE EXTRA LARGE EGGS and then add the pureed peppers – Process until dough comes together.

  6. Then turn the dough out onto a board or surface and keep working it until it makes a smooth dough – knead for 10 minutes. Add a little extra flour if it becomes too sticky being careful not to add to much – use tiny amounts when you add. Too much flour can toughen your pasta dough.

  7. Wrap dough ball in plastic wrap and let rest for at least 30 minutes.

  8. Make your pasta according to directions for your pasta maker or hand cut it if that is what you like.

  9. Dry it on a rack or in nests or lay it out on towels sprinkled with flour or cornmeal to keep it from sticking together.

  10. Then cook it in rapidly boiling salted water, with an occasional turn with the fork ( cooks inside of 5 minutes) or freeze it. I freeze mine in nests in layers between sheets of wax paper in a tightly closed container.

ROAST PEPPERS

  • peppers

  • Olive oil for brushing

  1. Arrange the peppers whole on a baking sheet – brush with olive oil on all sides.

  2. Place pan in oven under broiler as close as you can get to the broiler without touching it.

  3. When one side starts to blotch and blacken, using tongs turn the peppers and blacken each side.  Watch them carefully, and do not let peppers get too black or scorch. Results are rapid. Don’t walk away.

  4. When finished, using tongs, place the peppers in a bowl and quickly cover tightly with plastic wrap for 15 minutes. This will steam the skins and make removal easy.

  5. Peel all of the skins off the peppers. They will slide off easily. Assist with a fork if needed.

  6. Remove the stem from each pepper – this will practically fall off. Scrape the seeds off with a fork.

 

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