Roasted Red Pepper Pasta

Ever since I made my roasted red pepper purée, I’ve been adding it into everything. You’ve seen me add it into red pepper hummus, I’ve added it to stir-fry dishes, as a condiment on sandwiches, but the most beautiful way to use it is, hands down, is roasted red pepper pasta!

I love a good homemade pasta, and this one is both tasty and the color fits in perfectly with autumn leaves. It is definitely a vibe. And while you may think it might be a bit difficult to create a workable dough when you’re adding essentially a liquid into flour, it really isn’t!

Roasted Red Pepper Pasta Ingredients

Roasted Red Pepper Pasta Method

Combine red pepper and eggs in a food processor.

The key to a great red pepper pasta is the pepper mixture. You want to blend the peppers and eggs well without whipping them into a foam which dilutes the color. My favorite way to do this is to add the red pepper purée and eggs into a food processor and pulse until blended. We want small bursts of activity instead of a longer blend, the pulses keep the foam down! (Yes, the photo shows an egg in the purée, but it is just because it was pretty- blending that egg in afterwards was no fun!)

Make a mound of the flours and salt, mixing well to combine.

Use the back of your hand to create a well in the flour to pour the egg mixture into.

Use a fork to slowly incorporate flour into the liquid until the liquid has been incorporated, and then roll all the shaggy dough bits into a ball and hand knead for about ten minutes or until the pasta is smooth, feels velvet soft, and when you press a finger into the dough it springs back.

Wrap the dough (I use a beeswax wrap) and pop it in the fridge for at least 30 minutes or up to overnight to allow the gluten to relax and the flour to absorb the eggs. This part is important! It is what gives pasta its ‘bite’ and allows you to roll and stretch the dough without it breaking!

Working in sections (be sure to keep the other sections covered) roll out your pasta dough. You can do this by hand or with a pasta machine! But when it comes to pasta the thinner you can get it without breaking a sheet of rolled pasta the better! Fresh pasta plumps up when it is cooked, so if you have a thick pasta sheet, your noodles are going to get even more thick!

And remember, even if you don’t have a pasta machine, you can still do this! One of my favorites to make is fettuccine, so I do that often, but I wanted to show you that you can make other fun shapes with just your hands and a knife as well! You can’t get cuter than little red pepper pasta bowties!

Cooking and Storing Red Pepper Pasta

Usually I cook homemade pasta right away- once the pasta is shaped it cooks ridiculously quickly! Depending on the shapes you made homemade pasta cooks in 2-5 minutes. Just drop it in salted, boiling water and pull out when it is al dente!

However, if you aren’t cooking it right away it can be stored in the fridge for up to two days *or* frozen in an airtight container for up to 6 months! You can freeze either unused dough or shaped pasta. (I like to freeze thin noodles in ‘nests’ so you can just drop them into the pot!)

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