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Name: Chile Pepper Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Dried ground chile peppers; 5 Eggs; up to 6; 1 pn Salt; 1 lb Flour; seminola

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INGREDIENTS

Dried ground chile peppers
5 Eggs; up to 6
1 pn Salt
1 lb Flour; seminola

Servings

INSTRUCTIONS

Mix ground peppers and flour in a bowl and mix well. Add the eggs and mix. You will probably have to do some hand kneading to really get the dough mixed. Place on counter/cutting board and cover with the bowl. Let sit for about 30 min. Anything more than a couple hours may dry it out a bit much. If this happens, use water or olive oil very sparingly (1 tbsp.). Cut the dough into 4 or 5 slices and roll them out using either a rolling pin or pasta machine. Let dry for another half hour. Cook in boiling water for 1-2 minutes, depending on thickness. I started with one NewMex and then proceeded to add about 20 pequins which turned up the heat considerably. I can feel a little of the heat even when I nibble on some small pieces that fell from the drying rack. The pasta looks great drying in the kitchen, kind of pink with some red pepper flakes here and there. Make sure the peppers are ground up real well if youre going to cut it thin, like for vermicelli or spaghetti. Id recommend using a light sauce that allows you to taste the pasta. A heavy ragu sauce would probably overwhelm it. Posted to CHILE-HEADS DIGEST by "Szwaya, Mike" on Jan 19, 1999, converted by MM_Buster v2.0l.

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Chile Pepper Pasta

Dried ground chile peppers
5 Eggs; up to 6
1 pn Salt
1 lb Flour; seminola

Mix ground peppers and flour in a bowl and mix well. Add the eggs and  mix. You will probably have to do some hand kneading to really get  the dough mixed. Place on counter/cutting board and cover with the  bowl. Let sit for about 30 min. Anything more than a couple hours may  dry it out a bit much. If this happens, use water or olive oil very  sparingly (1 tbsp.). Cut the dough into 4 or 5 slices and roll them  out using either a rolling pin or pasta machine. Let dry for another  half hour. Cook in boiling water for 1-2 minutes, depending on  thickness.    I started with one NewMex and then proceeded to add about 20 pequins  which turned up the heat considerably. I can feel a little of the  heat even when I nibble on some small pieces that fell from the  drying rack. The pasta looks great drying in the kitchen, kind of  pink with some red pepper flakes here and there. Make sure the  peppers are ground up real well if youre going to cut it thin, like  for vermicelli or spaghetti.    Id recommend using a light sauce that allows you to taste the pasta.  A heavy ragu sauce would probably overwhelm it.    Posted to CHILE-HEADS DIGEST by "Szwaya, Mike"  <MikeS@BES.CI.PORTLAND.OR.US> on Jan 19, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 1 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 10.1mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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