I had a little fun with our soon-to-be-available, locally grown jarred roasted red peppers marinated in UP Certified Extra Virgin Olive Oil. The uses are endless really but as you know the obvious application isn't always where my mind is at. These peppers have a lovely hint of smokiness from the roasting process, a deep rich red pepper flavor, a hint of garlic from the whole garlic clove they're marinated with, and of course, a spectacular herbaceous-green flavor note from the UP Arbequina olive oil they're marinated in.
In keeping with my out-of-the-box thinking, I decided to make fresh pasta with them.
It's a way to not only use the peppers themselves, but also the rich, delicious marinating liquid that they're jarred in.
1 - 7 oz. jar Delizia Roasted Red Peppers + liquid
3 cups all purpose unbleached flour - for an ultra-traditional Italian pasta you can substitute with 00 flour, or for a very close approximation, 3 3/4 cups AP Flour and 1/4 cup vital wheat gluten
Throw the peppers and their liquid along with the eggs into the bowl of a food processor or blender and process until completely smooth. If using a food processor, simply dump in your flour and pulse the contents until a rough dough ball forms. If using a blender, put the flour to a large bowl and add the blended pepper and eggs to the flour. Mix until a rough dough forms. Using as much extra flour as needed, knead the dough until soft a and smooth. Cover and allow to rest before rolling it out in your pasta roller to setting 5 or 6, or with a rolling pin as thinly as possible. This pasta cooks in 2 minutes, retains its lovely color, and imparts a fantastic delicate roasted pepper flavor to the dish.