Roasted Red Pepper Farfalle with Sweet Pepper Sauce
By Eric Joppie, Bar Avignon
If you are familiar with rolling fresh pasta, this recipe is a no-brainer. The technique for making the pasta dough just replaces some of the egg white with another water-based addition… roasted red pepper puree. The process of shaping the farfalle is fun and great for kids! Alas, if you are unmotivated to go to the effort of making the pasta yourself you can always purchase regular farfalle (or any other pasta shape really) and serve it with this simple summer sauce.
Yield: 4 entrée portions
For the pasta:
- 4 oz. Roasted Red Pepper (or canned piquillo peppers, drained)
- 1 egg
- 3 egg yolks
- 2 cups 00 Flour (or All Purpose Flour)
- 2/3 cup durum semolina
Place the eggs, yolks, and peppers in a blender and puree until very smooth. Pass through a mesh strainer and put into a measuring cup with a pour spout. Place the flours in the bowl of a stand mixer fitted with the paddle attachment. Start the machine on low speed and add the egg mixture gradually, allowing it to incorporate slowly. Once the dough just begins to look moist stop adding the liquid and let it knead, adding a little more liquid just until it comes together. Remove the shaggy mass to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic and rest for at least ½ hour, or overnight. Use a pasta machine to roll the dough very thin, as for noodles. The setting varies by machine… it’s about 1.75 on ours. Cut the dough into 1ft. wide sheets with a fluted pasta roller. Cut the sheets into 1in. wide noodles with a knife or straight edge roller. Stack the noodles, coating with semolina between layers, and cut into 1.5in. pieces with the fluted roller. Separate the rectangles, then place your index finger in the middle of each piece and use your thumb and middle finger to bring in the edges. Remove your index finger and pinch. You made a butterfly! Which is what “farfalle” means. Check you out! Now do it a few dozen more times. Cook in boiling salted water and sauce with…
For the sauce:
- 4 oz sliced leek, white only
- Salt to taste
- 1 tablespoon sugar
- ½ cup dry white wine
- 2 tablespoons butter
- 6oz. Roasted sweet peppers, any variety
Combine the leeks, salt, sugar, wine, and butter in a sauté pan and place over medium high heat. Cook until mostly reduced and very moist and glazey but not wet. Remove from the heat and cool to room temp. Combine the glazed leeks with the roasted peppers and puree in a blender. Pass through a strainer (or don’t) and adjust the consistency with a little water if you prefer. Correct the seasoning with salt, sugar, and a little vinegar (sherry? balsamic?) if you like. Heat and toss with cooked pasta.
Additions to this dish might include any combination of the following:
Goat/soft tangy cheese. Hard Grating Cheese. Cilantro. Mint. Basil. Oregano. Squash. Sauteed sweet or hot peppers. Cherry Tomatoes. Ground Cherries/Cape Gooseberries. Eggplant. Artichokes. Braising Greens. Peanuts. Hazelnuts. Peaches. Basically, look around the market in august and whatever you see will be great.