Monday, March 19, 2012

Roasted Red Pepper Pasta(Gluten Free and Regular Variations)

A flavorful gluten free pasta. Delicious!!!
For "regular" pasta sub 1 2/3 cup white flour for corn masa, brown rice flour and potato starch and omit the xanthan gum

1 medium size red pepper, roasted, seeded and skinned*
1 cup corn masa
1/2 cup brown rice flour
1/2 cup potato starch
2 tsp xanthan gum
1 tsp milled flax
1 tsp sea salt
1/2 tsp cayenne
1/2 tsp garlic powder
1/4 tsp black pepper
2 tsp olive oil
2 eggs

Place your roasted, seeded and skinned pepper in a blender and puree to a liquid state(add a tiny bit of water if needed)

In a bowl combine corn masa, rice flour, potato starch, xanthan gum, flax and seasonings, combine well.

Add olive oil, eggs , then the red pepper puree 1 TB at a time until you get a crumbly texture that holds together when pressed but isn't sticky adding water if necessary(since the size of the peppers will vary you may or may not need the entire amount of puree or extra water)

Proceed  according to your pasta making style or machine.

I made large macaroni with my Kitchenaid Pasta Extruder. I think this recipe would make a fantastic fettuccine with a white sauce!

*place a washed pepper on a baking sheet under a broiler set on high, broil until nicely charred, turn 1/4 turn and char again, repeat until all sides are done. Remove from oven and cover with a towel to sweat the skin. Cool until you can handle it then peel off the skin and remove the top and seeds. Do not rinse!

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