Winter pasta

Jill and I made two kinds of pasta for gifts this winter.

Mole negra tagliatelle

We made of this kind than the saffron, and there were a few iterations of this recipe. Most mole recipes use toasted chili peppers; we used reduced fruit juices plus cayenne pepper.

Reduced red juices 1

Reduce to one-fourth the original volume.

Reduced red juices 2

Reduce to one-fifth the original volume.

Mole pasta dough

Dry ingredients:

Wet ingredients:

As needed:

Mix the dry ingredients together well. Add wet ingredients and work into a smooth dough, adding extra water and/or semolina flour as needed. Form dough into a ball, rub a little extra semolina around the outside to prevent sticking, place in a bowl, cover with a wet towel, and let sit at room temperature for at least an hour. Roll and cut to desired thickness and shape; cook immediately or hang to dry.

In retrospect, we could probably have reduced the juices less, and skipped the 41g water, but we made several batches’ worth of reduced juice at once.

Saffron fettucine

Crush saffron. Boil water, add saffron, stir and allow to steep. Combine flours and salt, mix well. Incorporate eggs, saffron and water into flour (use a spatula to move all of the saffron), and work into a dough, adding extra water and/or semolina flour as necessary. Form dough into a ball, rub a little extra semolina around the outside to prevent sticking, place in a bowl, cover with a wet towel, and let sit at room temperature for at least an hour. Roll and cut to desired thickness and shape; cook immediately or hang to dry.

Written Tuesday, January 6th, 2009. Back to the main page, or onward to similar pages. Trackback.