Homemade Roasted Red Pepper Pasta

     Oh Noodles!  These yummy, roasted red pepper infused noodles are such a nice change from the ordinary.  I love pasta, and it was super easy to prepare this dough but, you still get your hands and surfaces covered with a bit of flour, its just an evil necessity in this wonderful process.   I love the taste of this pasta, it has a slight 'bite' from the Roasted Red Peppers (an almost smokey tomato flavor) and a wonderful aroma that matched perfectly with the fish served with them (great to serve with scallops, salmon, white fish) I didn't want to these noodles covered in a heavy or cream sauce as I wanted their flavor to shine through so, I made a Beurre noisette (Browned Butter Sauce) perfect for fish & pasta! ~Enjoy! Diane    

Homemade Roasted Red Pepper Pasta 
Ingredients:
1 Egg, lightly beaten 
1/3 cup peeled, seeded and pureed Roasted Red Bell Peppers
2 cups All-Purpose Flour, plus more if needed 

Directions: 
    This dough can be made in your stand mixture with paddle attachment.  Add egg and roasted red pepper puree together and let that mix on low until well combined, add in 1 cup of flour at a time on low until all incorporated.  You want your dough to be smooth and not sticky, if its too wet, add 1 tsp of flour at a time until smooth. If your dough is too dry, add in 1/4 tsp of water or olive oil until the dough is moist enough to form a ball. Once dough ingredients are combined, move to a lightly floured surface and knead until dough is no longer sticky, 2-3 minutes. Wrap tightly in saran and let set room temperature for 20 minutes.  After 20 minutes, knead dough just enough to form into a long rectangle. Cut the rectangle in half and run each half thru pasta maker - one at a time.  Most pasta makers have roller settings (the largest setting meaning the rollers are the farthest apart)  I make 3 passes with my dough on Setting #4, and one pass on Setting #3 when making spaghetti before moving the now 'long pressed sheet of dough' through the pasta cutter part of my machine. Once cut, I lay the finished noodles flat in a straight line on a parchment lined baking sheet, sprinkled with flour until ready to cook. Cover loosely with saran (or drape with a kitchen towel until cook time, as long as its no more then 4 hours away.)  Prepare your favorite sauce and boil your noodles in salted water: 

approximate times for cooking pasta in boiling, salted water:
Fresh pasta, no drying or freezing; 2 to 3 minutes
Fresh pasta, air dried;  4 to 7 minutes

..."Be sure to have your sauce, toppings, salads, and sides ready at the table before you drop the pasta into the water... Cooked pasta waits for no one..."

Yields: approx. 1 pound of fresh pasta

Mixing the Dough

Kneaded, Wrapped Tight & Resting

Ready to Roll & Stretch

getting floured to combat any sticking

Lightly floured and awaiting cooking