If you haven’t caught on, I fucking love pasta, and since I got my pasta maker for Christmas, I love it even more.
Sorry for the profanity – I get amped up about handmade pasta.
It feels good, being able to not only control the flavor of the dough, but the thickness of the noodle. As I mix the dough, ingredient by ingredient, and pound it out on the countertop, I get to modify the flavor, the color, the salty nature of the mix. And as I run the bready-scented sheets through the roller, I have the ability to adjust the texture, to feel – between my thumb and forefinger – how toothsome the fresh-cut strands of pasta will become.
Since running a few batches of simple pasta, and trying a batch with lemon pepper, another with sun-dried tomato, and a couple batches with spinach in the mix, I decided I wanted to try something with a stronger flavor. I settled on roasted garlic and red pepper, mostly because the raw ingredients are what I had in stock.
- 3 ¾ cups all-purpose flour
- 4 eggs
- ½ tsp olive oil
- pinch of salt and pepper
- ½ cup lukewarm water
- 1 head of garlic – roasted
- 2 red bell peppers – roasted and peeled
Preheat the oven to 400.
Roasting the veggies is supremely easy. Begin by slicing the peppers into large flat pieces, toss them lightly in a drizzle of olive oil, and lay them out – skin side up – on a cookie sheet. Cut the top off of the head of garlic, make a cup of foil, and drizzle it with olive oil as well.
Roast the veggies, checking them every five minutes or so after the first 30. The garlic will roast to a beautiful golden brown, and the cloves will be mushy and spreadable. For a more detailed recipe for roasted garlic, check out this step-by-step guide from Simply Recipes.
The skins of the peppers will blacken, and the flesh will get soft. To peel the peppers, place them in a ziploc bag or other airtight container, and allow them to sit for about 15 minutes. Once the moisture permeates the peppers, the skins should peel away easily with a paring knife.
Once the peppers are peeled, puree them with the roasted garlic cloves in the food processor with a dash of salt and olive oil.
This recipe makes a little more than two pounds of linguine.
When cooked, the noodles are toothsome, and have the pleasant balanced scent of red pepper and garlic.