[CH] Chile Pasta Request

Szwaya, Mike (MikeS@BES.CI.PORTLAND.OR.US)
Tue, 19 Jan 1999 08:53:29 -0800 

Funny that you should ask for something like this because I just got done
with a fiery batch of chile pepper pasta, most of which went into a 4 cheese
lasagna and the remainder of the dough is drying in my kitchen next to the
other peppers & herbs from last summer.  The pasta's pretty easy to make,
especially if you have a rolling machine like Atlas.

Chile Pepper Pasta
1	lb.	Flour, seminola
5-6	ea.	eggs
pinch		salt
dried ground chile peppers.

Mix ground peppers and flour in a bowl and mix well.  Add the eggs and mix.
You will probably have to do some hand kneading to really get the dough
mixed.  Place on counter/cutting board and cover with the bowl.  Let sit for
about 30 min.  Anything more than a couple hours may dry it out a bit much.
If this happens, use water or olive oil very sparingly (1 tbsp.).  Cut the
dough into 4 or 5 slices and roll them out using either a rolling pin or
pasta machine.  Let dry for another half hour.  Cook in boiling water for
1-2 minutes, depending on thickness.

I started with one NewMex and then proceeded to add about 20 pequins which
turned up the heat considerably.  I can feel a little of the heat even when
I nibble on some small pieces that fell from the drying rack.  The pasta
looks great drying in the kitchen, kind of pink with some red pepper flakes
here and there.  Make sure the peppers are ground up real well if you're
going to cut it thin, like for vermicelli or spaghetti.

I'd recommend using a light sauce that allows you to taste the pasta.  A
heavy ragu sauce would probably overwhelm it.

Good luck.
===================================================
Mike Szwaya
City of Portland - Bureau of Environmental Services
1120 S.W. 5th Ave.
Portland, OR 97204-1972
(503) 823-6993
Fax: (503) 823-7110
MikeS@bes.ci.portland.or.us


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