Jalapeno Pasta with Scallop Sauce
3/4 c Semolina flour 5 lg Eggs 1/4 c Milk 2 ts Jalapenos; pureed 1 ea Pinch salt
Ingredients
- 3/4cup semolina flour
- 5large eggs
- 1/4cup milk
- 2tsp jalapenos; pureed
- 1ea pinch salt
- 2ea garlic cloves;mashed-minced
- 2lbsea scallops; cleaned
- 1tbsp fresh cilantro; minced
Directions
- 1
JALAPENO PASTA------------------------------- 2 c All-Purpose Flour 3/4 c Semolina flour 5 lg Eggs 1/4 c Milk 2 ts Jalapenos
- 2
pureed 1 ea Pinch salt -------------------------------SCALLOP SAUCE------------------------------- 2 tb Olive Oil 2 ea Garlic cloves;mashed-
- 3
cleaned 1 tb Fresh cilantro
- 4
minced 1 ts Dried tarragon 1 1/2 c Dry white wine Jalapeno Pasta: In a large mixing bowl, place all of the ingredients and knead them with a
- 5
On a flat, floured surface, roll out the dough so that is is 1/8 inch thick
- 6
Cut the dough lengthwise into 1/4 inch wide strips
- 7
Hang the strips over a wooden rod, like a broom handle, for 2 hours (minimum) so that they dry
- 8
Cook the pasta al dente and drain it