A pasta with a wonderfully distinct flavor! It was developed to accompany the Scallops in Feta Cream Sauce. It is also a heavenly addition to a summer pasta salad.
1/4 cup fresh cilantro leaves
3 good-sized jalapeno peppers, cut in 1/4's and seeded
2 eggs, beaten
1 tablespoon olive oil
2 cups white flour
1/4 teaspoon salt
1-2 tablespoons cold water {if needed}
Place the cilantro in the work bowl of a food processor and pulse 3-4 times. With the machine running, drop in the jalapeno pieces and process until chopped. Add the eggs and olive oil. Pulse until combined. Scrape down the sides of the work bowl. Combine the flour and salt. Add and process until the mixture forms a ball, adding the water, if necessary, 1 tablespoon at a time. Knead in the work bowl for 30 seconds.
By hand: Divide the dough into 2 pieces and cover with a towel. Using one piece of dough at a time, place on a floured board and flatten into a rectangle about 1" thick. Using a heavy rolling pin, roll and turn the dough until it is paper thin. If the dough sticks at any time, lift it and sprinkle some flour on the work surface. Lightly dust the rolled pasta with flour and let it rest for about 10 minutes. Gently roll the sheet of pasta up and cut it to the desired width with a sharp knife. Repeat the process with the remaining dough.
By pasta machine: Divide the dough into 3 equal pieces and cover with a towel. Set the rollers of the pasta machine as far apart as possible. Feed the dough, using one piece at a time, through the first setting 3-4 times. Set the rollers down a notch and feed the dough through 2 times. Continue in this manner until you have reached the fourth notch-dusting the pasta with flour if it seems at all sticky. Cut the pasta with the desired blade of the machine.
To cook: Drop the pasta into a pot of rapidly boiling, salted water. Cook 5-10 minutes, until just tender. Drain and toss with the sauce of your choice.
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