Recipe: Z'Tejas Diablo Chicken Pasta, comment.

I was just looking at the Z'Tejas website, and according to them, the pastas are red pepper and spinach, along with standard. The green pasta is apparently not jalapeno. But those jalapeno shreds are for real!

Below is for a recipe and directions to make spinach pasta dough.

I suppose you could also roast your own red peppers, puree them, drain off as much juice as possible and add to pasta dough recipe in approximately the same proportions as the spinach in the recipe you will find in the link above. I am going to try this. Hopefully I will get time to report back on my success.

Tomorrow is Cinco de Mayo, and we are having a celebration lunch at work, so I want to take the pasta and diablo sauce for my contribution.

SPINACH PASTA DOUGH

5 ounces fresh spinach, blanched and squeezed dry
1 pound all-purpose flour
1 teaspoon salt
1 large egg
6 large egg yolks
1 tablespoon extra-virgin olive oil

In the bowl of a food processor, combine the flour, salt and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks, and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.

Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.

Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.

Makes about 1 3/4 pounds fresh pasta
Source: Food TV Network, Emeril Lagasse, 2001