This is a repost - but one I've got on my mind! It starts with a basic homemade pasta recipe I often made into noodles and eat with butter, salt and pepper. However, sometimes I make it into ravioli. I've been craving homemade cheese ravioli in jalapeno pasta - perhaps it's the blast of polar air that is hitting us again this week?
You can play around with cheese fillings; Sometimes I am lazy and simply use a bit of cream cheese. Usually I like to mix cream cheese, mozzarella cheese and ricotta cheese in a bowl and spoon a heaping teaspoon of this mixture onto each pasta square. If you leave out the jalapeno's and make this a plain pasta, a mixture of cheeses with a touch of minced garlic is yummy!
Play with YOUR food and decide what you like best. I bought a container of ricotta cheese this past weekend in anticipation of this recipe. Enjoy.
Jalapeno Pasta
2 1/4 c flour
1 t salt
1-2 t olive oil
3-4 eggs
2 - 5 small jalapenos (depending on how hot-spicy you want your pasta)
In a food processor bowl, place the salt and flour. Put the top on and while pulsing or running on low, add a teaspoon-ish of oil and start adding eggs. You probably only need 3 eggs so start with that. Add your jalapenos. I used 2 small jalapenos and the dough was so mild even children could eat it without spice. If you know you like jalapeno's, use more. Process until the dough forms a ball shape. If it hasn't gathered itself in a ball by the 3rd egg, you can add another teaspoon of oil or water or use a 4th egg. Water or additional flour by the teaspoon will give you the texture you need for it to be a ball.
Let it rest 10 minutes. Then either roll very, very thin with a rolling pin or use a pasta machine. I use a manual, hand crank pasta machine and starting with number 1, I run it through to a number 4. You can then cut into thin noodles or use wide sheets to make homemade ravioli.
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| I roll my dough through a manual pasta machine |
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| You don't need fancy fillings! Cream cheese does just fine! |
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| Rolling the pasta over the mold to seal the edges |
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| Cooked in boiling water for about 5 minutes and drained |
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| Serve with butter, an alfredo sauce or a marinara sauce - anything goes! |
*Note*
For any recipe you find from almost any source, in the last 100 years or so t = teaspoon and T = tablespoon
For any recipe you find from almost any source, in the last 100 years or so t = teaspoon and T = tablespoon
In some countries, a teaspoon full (also "teaspoonful" or simply "teaspoon") is a unit of volume, especially widely used in cooking recipes and pharmaceutic prescriptions. In English it is abbreviated as t., ts., tsp. or tspn. and never capitalized, as capitals are customarily reserved for the larger tablespoon ("T.", "Tbsp.", "Tbls.", or "Tb.").
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