Sunday, August 25, 2013

Red-Pepper Pasta

I made this at the beginning of the week when I wanted something for real for dinner.

(You know not just cracker's and cheese) and my parents were away for the weekend.

So I had that moment of realization when the red peppers just touched the flour mixture that I needed to make them less solid somehow, so they'd mix with the pasta. 

Not so fun to pick chopped red pepper bits from the dough!
"Everybody Wants To Rule the World" Tears for Fears


  • 2 cups flour
  • 2 extra large eggs
  • 2 teaspoons olive oil or water if needed
  • 1/4 teaspoon of salt 
  • 1 medium red pepper, chopped
  • olive oil



Saute pepper in olive oil. Once tender, blend until smooth. Combine ingredients in medium sized bowl. Roll out the dough with a rolling pin until the dough is 1/16 of an inch thin (the thinner the better). Cut out the dough into whatever type of pasta you desire (linguine is easiest). Bring a pot of water to boil and add pasta. Cook until pasta is al dente (8-10 minutes). 

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