Liliana Battle

Roasted Capsicum Pasta Dough

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The Capsicum Pasta Dough is a beautiful colour and perfect with meaty ragus. Try it with my Red Wine Oxtail Ragu.

 

Roasted Capsicum Pasta Dough
Cuisine: Italian
Author: Liliana Battle
Prep time:
Total time:
Roasted Capsicum Pasta Dough is beautiful served with a rich meaty ragu
Ingredients
  • 350 gm plain flour
  • 2 eggs
  • 170gm jar of roasted red capsicum OR
  • 2 red capsicums
Instructions
  1. It is easier to simply use already prepared roasted capsicums, but if you want to roast them yourself, follow this method:
  2. 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.
  3. 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.
  4. Remove the stem, seeds and membrane.
  5. Weigh out 170gm of this mix, then proceed.
  6. 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.
  7. Put your flour in a bowl, or on a clean surface.
  8. Make a well in the centre and add the capsicum and egg purée.
  9. Using a fork, mix the eggs, slowly incorporating a little flour as you go.
  10. Gradually mix in the flour until you have a combined ragged mess of dough.
  11. 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.
  12. Cover with cling wrap and allow to rest for 30 minutes.
  13. The dough is now ready to be rolled and shaped as desired.
  14. Note: When rolling this pasta, it may be stickier than normal. Just dust with flour as necessary.

 

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