Have you ever seen the pasta that has pieces of chilli in it or basil?  I’ve always wanted to try and make my own, just to see how they do it and what it would taste like.

So this idea came after wanting to try a different flour and at the same time, wanting some chilli put into it.

Now, it’s the first time, I’ve used eggs to make the pasta and I have to say, I think it actually turns out better with the egg replacer.  Next time, I’ll be using that.

It’s also much more delicate with the chilli pieces in the fresh pasta, so when using your machine, be careful to handle it very well.  Otherwise, there’s a tendency for it to break.

Inspiration for making pasta came after reading Modern Vegetarian Kitchen which has some unique pasta mixes to try - it’s well worth reading and buying for those who love their cookbooks!

^{Image: Pasta cooked before the sauce is added.  Note the chillies in the pasta!}

Serves:

• serves 3-4

Ingredients:

Pasta

• 1 cup “00″ flour
• 1 1/4 cups buckwheat flour
• 1/4 tsp salt
• 1/2 cup warm water
• 1 chilli
• 2 eggs
• extra flour or semolina for dusting

Sauce

• 1 chilli
• 1/2 red onion, riced
• 1 can tomatoes diced
• salt
• 1 tsp white pepper
• 1 sweetener
• 1/2 cup water
• 1 tsp garlic mince

Instructions:

1. Mix all the dry ingredients for the pasta.
2. Blitz the chilli in a vitamiser and add the water.
3. Beat the eggs and add to the chilli mix.
4. Mix everything together and wrap in some plastic wrap, setting aside for 30 minutes.
5. Chop the chilli up and add all the ingredients to a pan.
6. Simmer on low, stirring occasionally.
7. Unwrap the pasta mixture and knead, before splitting up, flattening and rolling through the pasta machine.  Go through numbers 1, 2 and 3 around three times each before placing through the fettucine cutter.
8. In some salty water boiling, cook the pasta until it starts to float.
9. Drain and cool before mixing into your sauce.
10. Top with some optional parmesan cheese.