Red Pepper Strozzapreti from Chefs Seth Siegel-Gardner and Terrence Gallivan of The Pass & Provisions
Photo by Shannon O'Hara

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8-12 servings, depending on pasta shape

  • 3 red bell peppers
  • 2 eggs,½ tablespoon olive oil
  • ½ teaspoon salt
  • 2 cups flour

Strozzapreti is a hand-rolled pasta, sort of an elongated form of cavatelli. This one is kind of difficult, but you can make fettucine with a pasta roller if you prefer. We are serving this now with lots of grilled zucchini and toss the leftover pepper solids throughout. It is also great with seafood, mussels specifically, chopped parsley, and Parmigiano-Reggiano.

  1. Blister peppers over an open flame. Once evenly charred, place in a bowl and cover tightly with plastic. Once cooled, remove skins and squeeze peppers really well with your hands, or place in a juicer or blender to juice. Strain red pepper juice (reserve solids for finished pasta). You should have about ¼ cup.
  2. Whisk together pepper juice, eggs, and olive oil.
  3. Whisk salt with flour and make a mound on clean work surface with a hole in the middle. Slowly mix wet ingredients into well of dry and knead for roughly 15 minutes.
  4. Once dough is completely incorporated and has smooth consistency, let rest for 30 minutes at room temperature.
  5. Roll pasta out to a desired shape and size, boil in salted water until al dente, and serve tossed with fresh vegetables, seafood, and pepper solids.

  • from Chefs Seth Siegel-Gardner and Terrence Gallivan of The Pass & Provisions, Houston, Texas

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