10 canned Jalapeño Peppers
1/2 Cup fresh cilantro, chopped
1 Tablespoon vegetable oil
2 Large Eggs
2 Cups of Flour
Water

Remove the stems and chop the Jalapeños. Place the cilantro, oil and Jalapeños in a blender and puree until smooth. Add the eggs and mix well. If mixing by hand, place the flour on a board or in a bowl. Make a well in the center and pour in the Jalapeño puree. Stir with a fork until well mixed and crumbly. Add some water if necessary. From a ball and knead on a lightly floured board until smooth and elastic, using just enough flour to prevent dough from sticking to board. Roll out the dough and cut into linguine strips. If using a pasta machine, follow the manufacturers directions. Cook in salt boiling water, drain. Toss the pasta with butter, top with parmesan or Romano cheese and serve hot.