Red Pepper Tagliatelle
Impress the table with stunning homemade tagliatelle pasta, naturally tinted a pinky-red hue with sweet roasted red peppers.
Red Pepper Tagliatelle Recipe
Yield: Serves 4
Active time: 30 minutes
Total time: 1 hour
For the red pepper puree
2 large red peppers
For the pasta dough
3 large eggs
60g red pepper puree
375-400g ‘00 pasta flour
Fine semolina flour, for dusting
Make the red pepper puree
Step 1: Char the peppers over a gas hob until blackened all over. Or, cut the peppers in half lengthways and place under a very hot grill until well charred.
Step 2: Place the blackened peppers into a bowl, cover with cling film or a plate to trap the steam and allow to cool for about 15 minutes.
Step 3: Deseed the peppers and rub away the blackened skins (they should come away very easily). Rinse the peppers under cold water to remove any stubborn bits of char, and blitz in a blender or food processor until smooth and lump-free.
Make the pasta dough
Step 4: On a large clean surface, pour the flour into a pile and make a well in the centre.
Step 5: Put the eggs and puree in the well and, using a fork, beat thoroughly to combine.
Step 6: Gradually incorporate the flour into the eggs until a wet and sticky dough forms. Using your hands or a dough scraper, begin to incorporate more flour into the mix until the dough is firm and you can handle it easily.
Tip: You may not need all of the flour to get the dough to this point.
Step 7: Brush any remaining flour aside, and knead the dough for about 10 minutes until it becomes very smooth and elastic. Wrap in cling film and set aside at room temperature to rest for 30 minutes.
Shape the pasta
Step 8: Divide the dough into 4 equal pieces.
Step 9: Take one of the pieces – covering the others to stop them from drying out, flatten into a rough rectangle and feed the dough through a pasta machine set on the widest setting.
Step 10: Fold into thirds and feed it through the rollers again, still on the widest setting. Repeat this process 3 times.
Step 11: Continue to feed the pasta dough through the rollers, gradually reducing the settings, one pass at a time, until the pasta is at your chosen thickness.
Tip: If the pasta sheet is getting too long to handle, you can cut the sheet in half and feed each piece through separately.
Step 12: Dust the sheets with semolina flour, fold and set aside while you repeat the rolling process with the remaining dough.
Step 13: Adjust the pasta machine to the cutter setting and, working with one sheet at a time, feed the pasta through the cutter.
Step 14: Dust with a little extra flour, form into a loose nest, and set aside to dry a little. Repeat with remaining pasta.
Cook the pasta
Step 15: Bring a large pot of liberally salted water to the boil. Add the pasta and cook for 1-3 minutes until al dente, toss with your favourite sauce and enjoy.
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