I really like making different types of pasta. You can choose to add flavor, color or modify the texture a little bit. A couple of the pastas that I made that picked up on these ideas included my Spinach and Sweet Potato varieties. This time I made a fettuccine noodle mixed with a red pepper purée and comlimpented the red color with the deep green of the spinach. I hope you agree that the colors of this recipe make Red Pepper Pasta with Spinach a recipe you wish to try.
I just love making my own pasta. What I need to try now is to make gluten free pasta. Since my wife and I are trying the gluten free thing, pasta using all-purpose flour or semolina does not qualify. I really like the challenge and I certainly do not want to give up making and eating pasta. Red pepper pasta is really cool to make. The first step is to roast some red peppers or grab a jar from the grocery store. Purée the red peppers in your food processor. The purée is then added to the typical mixture of flour and eggs. The resultant pasta is got a cool red tint. The rest of the steps follow the traditional methods of making pasta by rolling it out, and then, cutting it into the type of noodle you desire.
As I like to do, and I do digress a little, I often wonder the origin of various foods. I think most of us assume that pasta originated in Italy. With this next statement, many will say I have heard that as well – many believe Marco Polo brought pasta back to Italy after returning from China. It is also suggested that the Greeks adopted the dish from the locals when they founded Naples. I found these facts on a website of the International Pasta Organisation. With a name like that, it has to right!
The building of the pasta dough from the red pepper purée being mixed with the flour and eggs, to forming of the dough.
The finishing of the dough by rolling and cutting the pasta dough.
The Red Pepper Pasta with Spinach plated.
Red Pepper Pasta with Spinach
Homemade pasta is so worth it. The red color is developed by infusing the pasta with a red pepper puree.
Red Pepper Pasta Dough
- 3 1/2 Cups All-Purpose Flour
- Pinch Salt
- 3 whole Large Eggs
- 1/2 Cup Pureed Red Peppers
- 1 Bunch Spinach
- 1/2 Pint Red Grape Tomatoes
- 1/2 Pint Yellow Grape Tomatoes
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil divided
- 1/4 whole Red Onion diced
Making the Dough:
In a food processor puree the red peppers well.
In a stand mixer, combine the flour, salt, eggs and then add the pureed red peppers – Process until dough comes together. If the dough does not combine, add 1 tbsp of water at a time until the dough forms.
Then turn the dough out onto a surface and keep working it until it makes a smooth dough – knead for 5 minutes.
Wrap dough ball in plastic wrap and let rest for at least 30 minutes.
After the dough has rested, roll it out and then cut it into fettuccine shapes.
Assembling the Pasta dish:
In a skillet, heat the oil on medium heat. Add in the spinach and cook until it wilts. Remove and set aside.
Add back another tbsp of oil. Then, add the tomatoes, red onion and spices. Cook until the tomatoes begin to blister.
Meanwhile, cook the pasta in a double boiler. Should only take 2 minutes. Do not overcook it. The pasta will be tossed in the skillet to finish.
Add the pasta to the skillet and mix well combining with tomatoes and onions.
Serve and enjoy!