The Capsicum Pasta Dough is a beautiful colour and perfect with meaty ragus. Try it with my Red Wine Oxtail Ragu.
- 350 gm plain flour
- 2 eggs
- 170gm jar of roasted red capsicum OR
- 2 red capsicums
- It is easier to simply use already prepared roasted capsicums, but if you want to roast them yourself, follow this method:
- Put your capsicums directly onto a high flame on your hot plate. Turn them regularly until the skin blackens. Take them off the heat and put in a bowl, cover with cling wrap and allow to sit for 5-10 minutes . This helps the skins steam and become easier to remove.
- Remove from the bowl, and rub the skins off. Ensure all charred skin is removed completely as anything remaining will tear holes in the pasta sheets when you're rolling out.
- Remove the stem, seeds and membrane.
- Weigh out 170gm of this mix, then proceed.
- Purée your roasted capsicum in a food processor until smooth. Discard any seeds or skin that may be leftover as these can create holes in the pasta sheets. Add the eggs and blitz to combine.
- Put your flour in a bowl, or on a clean surface.
- Make a well in the centre and add the capsicum and egg purée.
- Using a fork, mix the eggs, slowly incorporating a little flour as you go.
- Gradually mix in the flour until you have a combined ragged mess of dough.
- Knead the dough onto a clean, lightly floured surface for 10 minutes, or until the dough feels pliable and smooth. Making pasta dough is all about touch and feel. Use your instincts. If it feels a little sticky, add more flour. If it feels dry, add a little olive oil to loosen it.
- Cover with cling wrap and allow to rest for 30 minutes.
- The dough is now ready to be rolled and shaped as desired.
- Note: When rolling this pasta, it may be stickier than normal. Just dust with flour as necessary.