الفلفل الأحمر الطازج باستا العجين التباين
يمكنك أيضًا إعداد هذه الوصفة باستخدام فلفل أخضر أصفر أو برتقالي.
المصدر: مارثا ستيوارت ليفينج ، مايو 2007
يخضع أو يستسلم
يمكنك أيضًا إعداد هذه الوصفة باستخدام فلفل أخضر أصفر أو برتقالي.
المصدر: مارثا ستيوارت ليفينج ، مايو 2007
يخضع أو يستسلم
Chandler
27.04.2023 @ 08:22
This recipe can also be prepared using green, yellow, or orange peppers. The source is Martha Stewart Living, May 2007. It makes about 1 pound.
Ingredients:
1 large red pepper
1/2 teaspoon olive oil
2 large eggs
1 large egg yolk
2 1/2 cups all-purpose flour, plus more for dusting
Coarse salt
Semolina flour, for storing
Directions:
1. Preheat the oven to 450 degrees. Rub 1 large red pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Roast the mixture for 10 minutes, until the skin begins to bubble and turn slightly brown, about 25 minutes. Transfer to a bowl, and cover immediately with plastic wrap. Set aside to steam for 15 minutes. Remove the skin, stem, seeds, and ribs, and discard. Puree the pepper in a food processor (you should have about 1/2 cup of puree).
2. Add the eggs and yolk to the food processor, and process until combined. Add the flour and 1 teaspoon salt, and process until the dough comes together, about 20 seconds.
3. Transfer the dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if the dough is too sticky. Roll into a ball, and cover tightly with an overturned bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
4. Cut the dough into 8 pieces. Working with one piece at a time (keep the remaining pieces covered with the overturned bowl), flatten the dough into a slightly more rectangular shape than the widest setting on a pasta machine (No. 1). Dust the dough lightly with flour, and feed it through the machine. Fold in thirds and rotate 90 degrees. Repeat twice on the same setting to smooth the dough and increase its elasticity.
5. Feed the sheet through the next-narrowest setting. Pass the dough through the machine twice, supporting it gently with your palm. Continue to press the dough, passing it through the increasingly narrow settings, twice on each setting, until the sheets are almost transparent and very thin but still intact (No. 5 of 8 on the KitchenAid pasta roller). The dough will stretch to about 16 inches long. If the dough bubbles or tears