Fresh Pasta with Roasted Peppers


Serves 4


1 1/2 cups All purpose flour
4 Egg yolks
2 Whole eggs
1/2 tsp Salt
1 tsp + 1 tbsp. Olive oil
1 tsp. Milk
4 Red bell peppers
6 large Fresh basil leaves
1/2 Lemon
1/2 Cup Manchego cheese, shredded


• In bowl of kitchen aid add flour, egg yolks, whole eggs, salt, 1 teaspoon olive oil and milk. mix on low speed with paddle attachment until a dough forms.
• Remove from the bowl and knead the dough by hand for 5 minute. Cover dough with a damp kitchen towel and let it rest for 30 minutes.
• Using a pasta roller, roll the dough and then cut into desired thickness.
• Roast peppers over a open flame until skin is charred and blistered. Put the roasted peppers in a plastic bag and let steam for 15 minutes. Peel skin, remove seeds and cut peppers into strips.
• Blanch fresh pasta in boiling salted water until al dente. Strain pasta and toss with roasted pepper strips, torn basil leaves and 1 tablespoon olive oil.
• Squeeze fresh lemon juice over pasta and sprinkle with the manchego cheese.

6710 E. Cave Creek Road , Cave Creek, AZ, 85331