Mexican Pasta Recipe in Roasted Poblano Sauce

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and processed cheese is often less expensive.

Measure out 70 grams of semolina flour and 70 grams of white flour.

Combine the two flours in a bowl.

Add 70 milliliters of water to the flour mixture and mix for about 2-3 minutes.

Let the dough rest for about 5 minutes to hydrate the flour.

Knead the dough for about 5 minutes to develop gluten.

Cover the dough and let it rest for 30 minutes to relax the gluten strands.

After 30 minutes, flatten the dough with your palm and cut it into small pieces lengthwise.

Roll each piece out with your hands, stretching it to maximize surface area.

Bring a pot of salted water to a boil, ensuring it's very salty.

Cook the hand-rolled pasta in the boiling water for about 2-3 minutes.

Reserve about 1-2 cups of the pasta cooking water before draining the pasta.

Add the drained pasta back into the pot along with 1 cup of poblano pepper salsa and the reserved pasta water.

Cook for another 3-5 minutes, allowing the pasta to absorb the salsa and for the water to evaporate.

Serve the pasta in a large bowl, optionally adding butter or olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens