Saturday, June 21, 2008

Roasted Bell Pepper Pasta

So I tried to make homemade pasta again after failing at it last time, and I'm happy to report - MUCH BETTER!

It's still not perfect, but it's getting there. And this time, I did feel like it was worth the trouble. Just barely though. See how much thinner the noodles are this time? I really think that was the key. But I made some changes to my dough too, which I think helped as well. I'll keep playing with it and hopefully become a pro at it one day!

*pats myself on the back*

And because it's been so darn hot, I figured I'd do a lighter pasta. I roasted some colorful bell peppers, carmelized some onions and tossed it with some oil, herbs and cheese. This was really nice. Nice, fresh, a bit smoky and sweet from the roasted peppers. The pasta and peppers were really the stars of the show.

I'm also submitting this blog entry to Vindicate the Vegetable which happens to be highlighting bell peppers this week! I love it when things just fall into place. Check it out on Monday to see everyone else's great bell pepper recipes and stories.

- 2.5 cups of white flour
- 1 cup of whole wheat flour
- 5 large eggs (I probably would've used 4 if they were extra large)
- 1-2 Tbs water (just becuase again, my dough wasn't coming together like I expected it to, so added a bit of water)

- 1 large red bell pepper
- 2 medium yellow bell peppers
- 1 red onion
- olive oil
- parmesan cheese
- oregano
- salt and pepper

Pasta -
Make the pasta like you would any other pasta - make a pile of flour with a well in the middle, crack the eggs in, mix until a dough forms, kneed until smooth, let it rest, roll it out in your pasta machine (or if you have a ton of time and energy and patience, you can roll it out by hand too).

Peppers -
Roast the peppers until all black and charred everywhere. Put it into a plastic bag while it's still hot to let it steam a bit, this will help the skin come off more easily. Wash it under cold water to help cool it off for handling and to peel the skin. Cut the pepper open and wash out the seeds too.

Putting it together -
Put some olive oil in a pan and heat it up. Add the sliced onion and a bit of salt and carmelize it. Add in the peppers, some herbs, and the pasta. Add a bit more oil to coat everything, some salt and pepper and cheese to taste. And that's it!



That Girl said...

I'm glad this attempt worked better for you!

Anonymous said...

Good for you for trying your own pasta - want to do that some day soon, too. It looks delicious!