Sunday Dinner Club

"If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart."
 -Cesar Chavez

Roasted Red Pepper Pasta

This is a colorful pasta with a sweet aftertaste and a lovely bright color that marries best with light vegetables and fresh herb sauces BUT it’s also an excuse to use my new pasta maker!!!!!

A team effort

A team effort

This one was a treat because everyone who ate dinner played a role in making the pasta. Everyone held the fresh noodles in their hands before they were dropped into the boiling pot. For many it was a pasta making first, for me it was a tradition from childhood. My dad would form a mountain of flour right on the counter and crack an egg into its crater. I took this roll as a young kid and have now shared the recipe with the friends kids that I nanny. Pasta is just better when you make it yourself!


  • 6 ounces roasted red pepper
  • 1 tablespoon sweet red paprika
  • 3/4 Pound flour
  • 2 large eggs, at room temperature
  • Yields about 18 ounces, serves 5-6


Drain the peppers and pat dry. Puree and transfer into a small skillet. Cook over med heat until thick.

Poor the flour onto a work surface and shape into a volcano. Add the eggs and red pepper into the crater. As you incorporate the flour, push the flour up on the outside to maintain the crater shape so the egg doesn’t run out. The dough should form large clumps.

Dust the surface and begin kneading the dough about 5 min. Wrap the dough in plastic to rest for 30 min. at room temp.

In 4 pieces, run the dough through the crank until desired thickness ( I like 7), shape, and drop into the boiling water for just a few short minutes.

I served the pasta with a beurre blanc sauce and a side of roasted cauliflower. It was a hit!



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This entry was posted on January 20, 2013 by in Pasta.
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