[CH] For Lunch Today
RST G (synapse7@home.com)
Tue, 25 May 1999 11:45:11 -0400
I made this this morning and cooked it a little while ago. I just tasted
it and it is wonderful. Just what I needed!
If you have a popeil machine, I wrote out the directions for it. If you
don't, use a different extruding machine. If you don't have an extruder,
then make the dough in a food processor or KitchenAid Mixer and then
extrude it through a hand cranking machine. I'm sorry that I didn't put
these variations into the notes of the recipe:
* Exported from MasterCook *
Red Chile Pasta (Popeil)
Recipe By : Bryan Broadfoot, adapted by Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp olive oil
1 1/2 cups all-purpose flour -- or more as needed
1/2 tsp salt
1/2 cup water -- or more as needed
1/4 cup commercial chili powder -- plus
1/8 cup ancho chile powder -- plus
1/8 cup guajillo chile powder -- plus
sprinkle jalapeno pepper powder
In Popeil machine, pour flour into machine. Add the salt and chili
powders. Put on MIX. Let it mix for a moment. Then add the liquid and
let it mix for 2 minutes. If it looks too moist, add extra flour. If it
looks too dry, add extra water.
Turn machine off. Put on the die that you want (I used macaroni). Turn
machine to EXTRUDE. As it extrudes, cut off lengths that you wish. When
there is no more dough left in machine, turn it off. Set pasta aside
until ready to use.
To cook: Plce the pasta in a large pot of rapidly boiling water. Cover
and boil until tender but still firm (this cooks very quickly). Use
fresh; if refrigerated for too long it breaks apart.
Serve with your favorite sauce in a contrasting color of red. Experiment
with colors and flavors for desired effect.
Original recipe from Red Hot Peppers by Jean Andrews, p. 143.
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RisaG