|Chile Pepper Pasta|
Mix ground peppers and flour in a bowl and mix well. Add the eggs and mix. You will probably have to do some hand kneading to really get the dough mixed. Place on counter/cutting board and cover with the bowl. Let sit for about 30 min. Anything more than a couple hours may dry it out a bit much. If this happens, use water or olive oil very sparingly (1 tbsp.). Cut the dough into 4 or 5 slices and roll them out using either a rolling pin or pasta machine. Let dry for another half hour. Cook in boiling water for 1-2 minutes, depending on thickness.
I started with one NewMex and then proceeded to add about 20 pequins which turned up the heat considerably. I can feel a little of the heat even when I nibble on some small pieces that fell from the drying rack. The pasta looks great drying in the kitchen, kind of pink with some red pepper flakes here and there. Make sure the peppers are ground up real well if you're going to cut it thin, like for vermicelli or spaghetti.
I'd recommend using a light sauce that allows you to taste the pasta. A heavy ragu sauce would probably overwhelm it.
From: Mike Szwaya, Via: Chile Head Mailing List
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