Monday, September 29, 2008

Green chile pasta with cilantro-lime brown butter sauce

(Warning: I recently discovered that I can add video to my blog. This post contains a completely silly piece of video that I can only blame on a six-pack of Commodore Perry IPA and the unexpected free time that came from a canceled meeting. I'm only posting it as a test but it is kinda' funny)

Making fresh pasta is easy and always satisfying. You can make the dough, roll it and cut it in not much more time than it takes to bring the water to a boil. A bizillion different flavors can be added to the dough itself and you can also stuff it with any number of different things. I'm not sure why more people don't do it.

I headed out to what's left of my garden and picked a couple of green chiles which I roasted, seeded and pureed. To the Puree I added 1 cup A.P. flour, 1/2 cup semolina, an egg, olive oil and salt. Mix the ingredients and form them into a ball. Dough is not my friend. I can't make a decent loaf of bread or pizza dough without a bread machine. The only advice I've got to share is to leave on the "wet" side. I'll add flour as I knead it through the machine, just enough to get it to hold together. Wrap it in plastic if your not going to roll it right away. You will probably want to divide it into two or three ball to be rolled one at a time.

(Sorry about that.)

I like to keep the sauce simple so I decided on a cilantro-lime brown butter sauce. Heat butter until it just begins to brown then quickly add some cilantro, lime zest and lime juice. Your fresh pasta will cook in only a minute or two then you just drain it and toss it with the sauce. I browned a little queso fresco in a nonstick skillet as a garnish.

If you don't own a pasta machine, get one (unless you really like using a rolling pin). There is no end to the fun and interesting things you can do when you make your own pasta.

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