Dinner ideas

Chilli paprika pasta with fresh tomato sauce

With spicy homemade pasta dough and an easy fresh tomato sauce, this flavoursome pasta from The Australian Women's Weekly's 'Eat Well Live Well' cookbook really packs a punch!
chilli pasta
4
45M
5M
1H 30M
50M

Ingredients

Method

1.Combine flour, chilli powder and flakes, paprika and salt in a large bowl. Make a well in the centre. Whisk eggs, the water and oil in a medium bowl; pour into well. Use a fork to slowly incorporate the egg mixture into the flour mixture; mix to a dough. Turn dough onto a lightly floured surface; knead for 10 minutes or until smooth and pliable. Enclose in plastic wrap; refrigerate for 1 hour.
2.Combine tomatoes, rind, garlic, extra oil, the vinegar, honey and half the chives in a large non-reactive bowl; season to taste. Stand for 30 minutes.
3.Divide dough into quarters; dust lightly with extra flour. Roll each portion through a pasta machine set on the thickest setting. Fold dough in half, roll through machine. Repeat rolling several times, adjusting the setting so the pasta sheets become thinner with each roll. Roll to the third thinnest setting. Hang sheets for 10 minutes to dry slightly. Loosely fold or roll pasta sheets; cut into 2cm (¾-inch) strips. Dust lightly with a little extra flour.
4.Cook pasta in a large saucepan of boiling salted water, uncovered, for 2 minutes or until just tender; drain. Add pasta to tomato mixture; toss to combine. Serve topped with ricotta and remaining chives.

The pasta dough can be mixed in a food processor. You can use caster (superfine) sugar instead of honey in the fresh tomato sauce. If you can’t find salted ricotta, you can use fresh ricotta, fetta or goat’s cheese. You can make the pasta dough a day ahead; keep enclosed in plastic wrap in the fridge. Stand dough at room temperature for at least 30 minutes before rolling through the pasta machine.

Note

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