INGREDIENTS

INSTRUCTIONS

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.
Posted to CHILE-HEADS DIGEST by "Szwaya, Mike"
<MikeS@BES.CI.PORTLAND.OR.US> on Jan 19, 1999, converted by MM_Buster
v2.0l.

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