INGREDIENTS

INSTRUCTIONS

rest for 30 minutes before rolling and cutting. Cooking time: about 2
minutes.
RICH EGG PASTA Follow directions for All-purpose Pasta, but substitute 3
large eggs (or 2 large egg yolks and 1 large egg) for the 2 eggs. Cooking
time: 2 to 4 minutes.
SPINACH PASTA Cook 1/2 package (10 oz. size) frozen chopped spinach
according to package directions. Let cool, then squeeze out as much liquid
as possible. Mince the spinach finely; you should have 1/4 cup. Then follow
directions for All-purpose Pasta, but stir the minced spinach in with the
eggs and omit the water. Cooking time: 2 to 3 minutes.
CARROT OR TOMATO PASTA Follow directions for All-purpose Pasta, but stir in
with the eggs 3 tablespoons canned pureed carrots (baby food) or canned
tomato paste. Omit the water unless dough is crumbly---if it is crumbly,
add only a few drops of water at a time until dough holds together. Cooking
time: 2 to 3 minutes.
RED BELL PEPPER PASTA Place 2 pounds red bell peppers (about 4 large
peppers) in a 9-or 10-inch square baking pan. Bake, uncovered, in a 500°
oven, turning occasionally, until skins are blackened on all sides, 40 to
45 minutes. Cover pan and let peppers stand until cool. Pull off and
discard pepper skins along with stems and seeds. In a blender or food
processor, whirl peppers until smoothly pureed. Follow directions for
All-purpose Pasta, but omit 1 large egg and the water, using red pepper
puree instead. Rolled dough takes longer to dry, about 50 minutes total.
Cooking time: 1 to 12 minutes.
ANCHO CHILE PASTA Follow directions for Red Bell Pepper Pasta, but use 2
pounds fresh ancho (poblano) chiles (about 8 large chiles) instead of bell
peppers. Cooking time: 1 to 12 minutes.
JALAPENO CHILE PASTA Follow directions for Red Bell Pepper Pasta, but roast
6 or 7 fresh jalapeno chiles instead of bell peppers. (Or use 6 or 7 canned
jalapeno chiles and omit roasting step.) Use 2 large eggs and whirl with
chiles in a food processor or blender until smoothly pureed. Cooking time:
12    minutes.
DRIED CHILE PASTA Place 2 ounces dried California (Anaheim), New Mexico, or
ancho (poblano) chiles (about 6 chiles) in a single layer in a 9- by
13-inch baking pan. Bake uncovered, in a 500° oven just until chiles smell
toasted, about 2 minutes. Remove stems and seeds; discard. Rinse chiles and
put in a bowl; add 8 cups boiling water. Let stand for 1 hour; drain. In a
blender or food processor, whirl 2 large eggs with the soaked chiles until
smoothly pureed. Follow directions for All-purpose Pasta, using chile puree
in place of water and the 2 eggs. Rolled dough takes longer to dry, about
50 minutes total. Cooking time: 1 to 2 minutes.
Recipe by: Sunset Best Western P-202/3
Posted to MC-Recipe Digest V1 #855 by "Max H. Mitchell"
<mmitch-fay@worldnet.att.net> on Oct 21, 1997

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