Chili Pasta dough
Ingredients of Chili Pasta dough
All-purpose flour 2 cup 500 mL Salt 1/4 tsp. 1 mL Large eggs 2 2 Water 1/4 cup 60 mL Chopped pickled jalaeno peppers 2 tbsp. 30 mL Olive oil 1 tbsp. 15 mLHow to Chili Pasta dough
Combine flour and salt in larde bowl. Make a well in centre.
Process remaining 4 ingredient in blender until smooth. Add to well. Mix until dough begins to come together. Turn out onto lightly floured surface. Knead until ball forms. Wrap with 1 half of dough on at a time.Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch ( 40 x 30 cm ) rectangle . Loosen and lift dough and sprinkle flour in work surface to pravent sticking. Let stand for 12 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. To make noodles, fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodles. Toss gently to loosen. Sprinkle with flour to prevent sticking if necessary. Repeat with remaining dough (see Note). Makes about 1 lb. (454 g) un cooked pasta.
Note : Store un cooker fresh pasta loosely in a covered container in the freezer for up to 1 month. For best results, cook from frozen
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