capsicum pasta dough
5. februar 2015
Instructions
pasta dough
- this flavourful pasta has a delicate flavour with just hint of the sea. and goes well with rich sauces such as oxtail ragu
making the pasta
- to roast the capsicum, cook it skin-side up under a hot grill or using tongs, hold it over a naked gas flame, until the skin becomes blistered and charred all over
- put the capsicum in a plastic bag until it is cool enough to handle and the skin can be easy removed
- Discard the steam and seeds then puree the capsicum flesh in a blender
- mix the puree into the eggs, then work this mixture into the flour and salt as described for basic pasta dough
- when the capsicum puree is completey cool
- if you want a deeper and more intence colour and flavour, add a little paprika
Recipe Notes
There is no Nutrition Label for this recipe yet.
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