Our Red Bell Pepper Powder easily and conveniently adds flavor and color. This fresh pasta recipe only requires a little more moisture for the pepper powder to blend in seamlessly. Red pepper powder brings flavor and a colorful hue to fettuccine, ravioli or thick cut pappardelle.
Prep time: 30 min
Cook time: min
Total time: 30 min
Ingredients
Makes 1 pound of pasta
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2 3/4 Cups All-Purpose Flour
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1/4 Cup Red Bell Pepper Powder
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4 Large Eggs, plus 1 egg yolk
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1/2 Teaspoon Fine Sea Salt
Directions
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In a bowl combine the flour, salt and red bell pepper powder very thoroughly.
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Empty this mixture onto a clean counter and mound the flour up into a cone. Use a spoon to create a well from the top down to the counter.
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Crack the eggs into the well and use a fork to whisk them smooth. Continue to whisk and move the fork outward drawing flour into the eggs. When this thickens enough lose the fork use fingers until the eggs have taken in 90% of the flour.
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Begin kneading the dough with the heel and palm of a hand. Utilize the remaining flour to keep the dough from sticking.
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The dough should go from slightly grainy to smooth and glossy. It will be firm but pliable and not at all wet to the touch. Keep any remaining flour for rolling the dough into pasta sheets and pass the sheets through a pasta roller to desired forms.