[CH] Chile Pasta

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Charles Demas: "Re: [CH] idea for email"
• Previous message: a1a63302: "Re: [CH] idea for email"

ome suggestions on homemade pasta:

Be sure to use salt (ca. 1 teaspoon per pound of flour). This binds
water and keeps dough supple during manipulation
Try to get durum wheat flour.
I made chile pasta by adding ground dried chiles to the flour. The grain
grinder (mill) did not cope with the chiles,
I had to grind them separately in a Moulinette (or coffee-grinder). The
amount you need depends on the type of chile
and the heat level desired. You can enhance the color with red paprika
paste or maybe Harissa or tomato paste, which I
never had to resort to.
Using gloves while kneading by hand is not a bad idea.
Use a simple sauce with the first batch (cream sauce as in fettucine
Alfredo or aglio&olio). Then see what sauce it
inspires you to.

• Next message: Charles Demas: "Re: [CH] idea for email"
• Previous message: a1a63302: "Re: [CH] idea for email"