| The red pasta that I usually buy is made with chili peppers, which is why it is
spicy. I have also made this at home. I have the large dried red chilies,
which can be found at lots of gourmet shops. My recipe uses 3 peppers, 2 eggs,
2 cups flour (+ or -), and a touch of oil (<tbsp)
I tear up the dry peppers, discard the stems, and set the seeds aside. Soak the
peppers in a little hot water (just enough to moisten everything, you don't want
to cover them). Next put the water, soft peppers, eggs and oil into a blender.
Add about half the seeds to get hot, more for hotter, less for milder, pasta.
Blend until pureed.
Mix this with the flour, adding more or less flour to get the consistency right.
I mix the dough in a food processor, starting with 1.5 cups flour, and adding
last half cup or more to adjust the consistency.
By the way, the dried red peppers look almost black, but the pasta will be a
pretty red color.
-JP
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| I'd like to recommend opening up the breadth of this topic (and maybe
the title too) to consolidate recipes for making all types flavored
pasta instead of just the tomato pasta. I looked through the related
pasta notes (and pasta maker notes), and while there are hints of
flavored pasta in several places, there isn't one central place for
this.
So... presuming that this recommendation is accepted, here goes...
Any recommendations on good combinations for making flavored pasta?
Any recipes for dessert pastas (fruits, chocolate, etc)? I guess this
might include hints on how to serve dessert pasta too...
Any hints for how to handle the ingredients when trying to find
something new to mix in?
Any recommendations for what to avoid?
Any recommendations on differences in all this info relative to
automatic versus hand-cranked pasta makers? No, not another note on
pasta makers, just differences between types relative to making
flavored pasta (consistency, add-ins, mixing hints, etc).
Thanks,
- Tom
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| Well, since I said in the previous entry that other notes hinted at
making flavored pasta, I thought I'd consolidate the entries down and
post them here. btw, these are interesting, but I am still looking
for new and exciting stuff to make.
fwiw, I've tried substituting tomato juice for water in pasta recipes,
and the other day I tried making fetuccini with cooked asparagas.
From 3808.7 RANGER::PESENTI
... Also, I like to make flavored pastas, and once in a while I get a
small chunk of shiitake mushroom or chili pepper in the pasta dough.
With an extruder, this would cause a major clog. I would take the
extra step of passing the flavoring thru a fine seive before blending
it in the dough. ...
From 3808.28 BULEAN::ZALESKI
... Shrimp with lemon pepper pasta, tomato flavored pasta, spinach
pasta in a cold salad with Vegs. Green Red and yellow pasta for salads
(use tomato for red color and carrot for the yellow or orange pasta)
etc. Made garlic pasta, regular flour pasta and we also used semolina
for a richer pasta all with sauce. ...
From 3808.38 SMURF::CCHAPMAN
... The variety is unlimited. Use combinations of flours (my
preference is 1/2 white flour, 1/2 farina), with eggs or without,
different flavored oils. Add vegetable juice instead of water and you
may make anything from tomatoe flavored pasta -- to lemon. There are
even those (on the infomercial) that make chocolate pasta. ...
From 3808.39 BULEAN::ZALESKI
... The stuff you put in pasta is flour, eggs, oil, water and
sometimes alittle salt. You can substitute any juice for the water and
the oil is good quality olive oil, you can use veg. oil like crisco
oil. A typical batch for 6-8 people is about 2 cups of flour, 2 eggs,
oil and water. They use a special measure. Two measures of flour, 2
eggs and 2 T of oil and fill with water or juice to the full batch
mark. You can use tomato, spinich, carrot, alittle orange or lemon, a
little worstershire, soy in with the water or as a substitute. The egg
can be low colesteral (sp) or egg substitute. You can add pepper white
or black, other spices. I have tried white flour, semolina, whole
wheat, rye or parts of each. ...
From 3808.41 HOTLNE::CORMIER
... Oh, you can make all kinds of cool pastas. I make all of mine by
hand, simply because it's therapeutic for me, but you can experiment
with super-protein flours, different grains (finely ground),
substitute pureed spinach or tomato paste for some of the liquid, etc.
...
From 2967.24 DTIF::RUST
... Red Pepper Pasta (serves 8)
2 large red bell peppers, halved and seeded
1 c. water
3 1/4 c. all-purpose flour
2 eggs
1 T. olive oil
1 tsp. salt
Cut the peppers into 1-inch pieces. Place in a 2 1/2-quart saucepan
with 1 cup lightly salted water and bring to a boil over medium high
heat. Lower the heat and simmer until all the water has evaporated,
about 45 minutes. Cool for 15 minutes, then puree in a food processor
fitted with a metal blade. Refrigerate, uncovered, for 15 minutes.
Prepare the pasta dough by placing 3 cups flour on a clean, dry cutting
board or similar work surface. Make a well in the center, add the eggs,
cooled pepper puree, olive oil, and salt. Using a fork, combine the
eggs, pepper puree, olive oil, and salt. When thoroughly mixed, begin
to work the flour into the center, a small amount at a time. When
enough flour has been added so that you can handle the dough, begin
kneading by hand. Knead the dough by hand until all the flour has been
incorporated, about 10 minutes. Cover the dough with film wrap and
allow to relax at room temperature for 1 hour. ...
From Note 2967.31 TNPUBS::MACKONIS
... The lemon pasta reminded me of some flavors I recently saw,
blueberry, licorice, raspberry -- what types of sauce would compliment
these flavors? I assume that these are considered some type of
dessert pasta?? ...
From Note 2967.36 VALKYR::RUST
... I got experimental last night and made some borage fettucine.
(Borage is an herb that tastes vaguely of cucumber, and produces lots
of sky-blue, star-shaped flowers with a similar taste.) I used just
the flowers, hoping to get a blue-ish pasta, but didn't have enough;
it came out as plain-old-pasta with little blue bits in it, and a very
subtle difference in flavor. If I try it again, I'll use heaps more
flowers, and save a few for garnish. ...
From 2967.37 FORTSC::WILDE
... wow! great flavor for a pasta salad base - mild basalmic
vinegarette, blanched carrot matchsticks, baby pear tomatoes (red and
yellow), and some sweet red pepper matchsticks and artichoke bottoms,
sliced into matchsticks...some sweet vidalias...mmmmm....some fresh
sourdough bread maybe some sliced, grilled chicken breast over the top
of the salad... yup. nice dinner.
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