Wednesday, April 17, 2013

Chipotle Cilantro Fettuccini

Chipotle Cilantro Fettuccini
Homemade pasta is easy and much better than deied.  With the convergence of cultures in Arizona we are constantly seeing wonderful new dishes like this. Latin meets Latinos!

1 canned chipotle chile
1/4 cup cilantro
1 clove garlic
10 oz. bread flour (2 cups)
1 Tbl. adobo sauce (from the canned chipotles)
2 large eggs
1 tsp. salt
2 tsp. extra virgin olive oil

Chop the chipotle, cilantro and garlic as fine as you can and then chop some more. Using a dough blade of a food processor, combine the chopped ingredients together with the flour, adobo sauce, eggs and salt.  While machine is running, drizzle in the oil.  Dough will come together as a crumbly mixture.  Add water one tablespoon at a time until dough forms a ball.  Remove from food processor.  If dough sticks to your hands it may be necessary to work a little flour into the dough.  Roll into a ball and cut the ball into quarters.  Flatten one of the quarters with the palm of your hand.  Run the dough through the pasta machine four times on the #1 (or the largest) setting.  Each time, folding the dough into thirds.  It may be necessary to dust with flour as you go if the dough is sticky.  Now move the dial to #2 a run the pasta through, the #3, #4, and #5.  Move the handle to the fettuccini blade, dust the pasta with flour and run it through.  Sometimes it is necessary to pull a few strands of the pasta apart, depending on the texture of th dough.  Drop the pasta into boiling water for 30 – 45 seconds or to desired texture. Have fun, top with whatever you like; olive oil, chives and good Romano cheese are a great start.
Serves 4

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