Bluecorn Fettuccine With Cilantro Cream Sauce
"I came across this recipe while looking for interesting things to do with blue cornmeal. Athough this is time consuming I think it looks interesting and fun to make. Recipe source: Bon Appetit (December 1987)"
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the pasta
- 1 cup all-purpose flour, plus
- 1 1⁄2 tablespoons all-purpose flour (may need more)
- 1 cup blue cornmeal
- 2⁄3 cup semolina flour
- 1 teaspoon salt
- 1⁄2 teaspoon cumin, ground
- 1⁄2 teaspoon cayenne pepper
- 5 eggs
-
For the sauce
- 2 cups whipping cream
- 2 ounces chorizo sausages, casing removed
- 2 teaspoons jalapeno peppers, seeded and minced
- 1⁄2 cup cilantro, minced
- 1⁄2 teaspoon cayenne pepper
- salt
directions
- To make the fettuccine: mix the all purpose flour (1 cup plus 1 1/2 tablespoons), blue cornmeal, semolina, salt , cumin and cayenne in a large bowl. Make a well in the center of the ingredients and add eggs, and blend together with a fork, until all the flour is incorporated. Knead douh on a lightly floured board until smooth (4-6 minutes), kneading in additional flour if sticky. Wrap dough in plastic wrap and let rest 30 minutes.
- Cut dough into six pieces. Working with one piece at a time (keeping the rest covered), fold piece into thirds. Using a pasta machine at it's widest setting, run dough through several times until dough is smooth and velvety, flolding dough before each run and dusting with flour if sticky. Repeat narrowing rollers after each run until pasta is 1/16th inch thich, dusting with flour if necesary. Hang dough sheet on drying rack or place on kitchen rack to dry. Repeat with remaining pieces of dough until all is completed. Set aside until dough sheets look leathery and edges begin to curl (10-30 minutes). ***Pasta must be cut at this point or it will be too brittle to work with.***.
- Run dough sheets through the fettuccine blades of pasta machine (or cut by hand into 1/4-inch wide strips). Arrange pasta on towel.
- To make sauce: boil cream in a large saucepan until reduced to 1 1/3 cups. Cook chorizo and jalapeno in a large skillet over medium heat until brown, crumbling the chroizo with a fork (10 minutes). Stir in cream, cilantro and cayenne and season with salt.
- In a large pot, add pasta to a large amount of rapidly boiling water, stirring to prevent sticking. Cook until tender (4-5 minutes). Drain. Add pasta to cream sauce and toss to heat through.
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Reviews
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not sure if I should be rating this or not as I have to admit that I did not make the pasta from this recipe, I used dry from a package but I did make the cilantro cream sauce and it was wonderful, I reduced the cilantro down to only a couple of tablespoons, I used 2 teaspoons crushed red chili flakes in place of cayenne, we like our food very hot... I have saved this recipe to try the pasta and when I do I will edit my review, thanks for sharing!
Tweaks
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not sure if I should be rating this or not as I have to admit that I did not make the pasta from this recipe, I used dry from a package but I did make the cilantro cream sauce and it was wonderful, I reduced the cilantro down to only a couple of tablespoons, I used 2 teaspoons crushed red chili flakes in place of cayenne, we like our food very hot... I have saved this recipe to try the pasta and when I do I will edit my review, thanks for sharing!
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
