Green chile pasta has been popular in the Southwest for many years. It is surprisingly easy to make, and even easier to eat. Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement. To read the entire article, “Pungent Pastahead,” go here.
1/4 cup drained green chile finely minced or processed in food processor to a paste consistency
or
3 tablespoons green chile powder
2 cups flour
1 teaspoon salt
2 eggs, lightly beaten
2 tablespoons vegetable oil
Using a small, heavy skillet, dry saute the green chile over a low heat until the moisture has evaporated. Allow the chile to cool before it is added to the remaining ingredients.
Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry. The dough should be firm, but not sticky. Blend the dough for 15 seconds more to knead it.
Roll out the dough until it is very thin. Cut the dough into the desired shape or feed it through a pasta machine. Separate the dough, allow it to dry, and cook it in boiling, salted water for 2 to 3 minutes. Drain the pasta and serve it with your favorite sauce.
Yield: 3 to 4 servings
Heat Scale: Mild
