Mexican Jalapeo Linguine
Mexican Jalapeño Linguine
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.
