Recipe: Homemade Ancho Fettuccine (by hand or food processor)

ANCHO FETTUCCINE

"Colored pastas look so appetizing, but often the dried stuff you buy at the supermarket is more show than go in the taste department. Well, this rich red pasta packs both robust flavor and a nice warm punch. Just the thing you need to kick some life into that old tomato sauce.

Did I hear you say, "Sounds good, but I'll bet it's too much trouble"? Fresh pasta is a real treat, and it takes less work than you might think, even if you do it all by hand. If you use a food processor, it's downright easy. I have included the instructions for both methods, and you probably have most of the ingredients already. So what are you waiting for?"

2 ancho peppers, stemmed, seeded, and torn into small pieces
1 cup boiling water
4 tablespoons (1/2 stick) butter, cut into small pieces
1 teaspoon salt
2 cups all-purpose flour, plus extra for kneading and dusting

Place the ancho peppers in small bowl and cover with the boiling water. Allow to cool to room temperature.

TO PREPARE THE DOUGH BY HAND:
Puree the rehydrated peppers and the soaking water in a blender until no large pieces of ancho remains, about 1 minute. Add the butter and salt and puree until smooth, 1 minute. Place the flour in a large bowl and form a well in the center. Pour the pepper puree into the well. Cut the pepper puree into the flour using a dough cutter or two knives. When a dough has formed, remove it from the bowl and knead on a lightly floured surface for 2 to 3 minutes. The dough should not be sticky, but if it is, work in a little extra flour as you knead it until it is smooth and dry to the touch. Place the dough in a covered bowl or a sealable plastic bag and let rest for 30 minutes.

OR, TO PREPARE THE DOUGH USING A FOOD PROCESSOR:
Puree the rehydrated peppers and the soaking water in the workbowl of the processor, equipped with a chopping blade, until no large pieces of ancho remain, 1 minute. Add the butter and salt and puree until smooth, 1 minute. Add the flour, 1/2 cup at a time, processing for about 1 minute after each addition, until the pepper puree is well cut into the flour. Continue to process until the dough forms a ball that revolves around the processor bowl (it may be necessary to stop processing periodically to scrape down the sides of the bowl). If the dough sticks to the processor bowl, add a little flour and process again. The dough should not be sticky and should freely separate from the food processor bowl and blade. Place the dough in a covered bowl or a sealable plastic bag and let rest for 30 minutes.

TO MAKE AND COOK THE PASTA:
Divide the dough into 4 pieces (when rolled, these should produce manageable-sized sheets of pasta). Using a floured rolling pin on a lightly floured surface, roll 1 piece of dough into a rectangle, 1/8 inch thick. Roll from the center toward the outside and turn the dough a quarter-turn between each rolling. Always make sure there is enough flour on the rolling pin and surface to prevent sticking. When you have finished rolling out the pasta, lightly dust it with flour and fold it in half, dust the top again, and fold it once more. With a sharp knife, cut the pasta across the folds into 3/8 inch wide pieces. Use a downward cutting action, since dragging the blade through the pasta may cause tearing. Unfold the cut pasta and place in a single layer on a flour-dusted surface or wax paper. Repeat with the remaining 3 pieces of dough.

Bring a large pot of water to a boil, salted if you prefer. (Since fresh pasta cooks very fast the sauce should be heated before the pasta goes into the water.) Place the pasta in the boiling water and stir gently with a wooden spoon to prevent sticking. The pasta will be done in 1 to 3 minutes, but doneness can be judged only by tasting. It is always better to err on the side of too firm. Drain, rinse, and cover with the sauce of your choice. Serve immediately.

Makes 4 to 6 servings
Source: Biker Billy's Freeway-A-Fire Cookbook by Bill Hufnagle