YIELD Makes 4 to 6 servings
INGREDIENTS
2 cups all-purpose flour 1/4 teaspoon salt 3 eggs 1 tablespoon milk 1 teaspoon olive oil Red Chili Sauce (recipe) 1/2 cup grated Parmesan cheesePREPARATION:
- Place flour, salt, eggs, milk and oil in food processor; process until dough forms. Shape into ball.
- Place dough on lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.
- To knead by pasta machine, set rollers of pasta machine at widest setting (position 1).* Feed unwrapped dough piece through flat rollers by turning handle. (Dough may crumble slightly at first but will hold together after two to three rollings.)
*Follow manufacturer's directions for appropriate method of rolling pasta if position settings are different.
- Lightly flour dough strip; fold strip into thirds. Feed through rollers again. Continue process 7 to 10 times until dough is smooth and elastic.
- To roll out dough by machine, reduce setting to position 3. Feed dough strip through rollers. Without folding strip into thirds, repeat on position 5 and 6. Let dough rest 5 to 10 minutes until slightly dry.
- Attach handle to angel hair pasta roller and feed dough through, catching angel hair pasta with free hand as it emerges.** Repeat kneading and rolling with reserved dough pieces.
**Angel hair pasta can be dried and stored at this point. Hang pasta strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Or, twirl pasta into nests and place on clean kitchen towel. Dry for at least 3 hours; store in airtight container at room temperature up to 4 days. Cook pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain in colander.
- Cook pasta in large pot of boiling salted water 1 to 2 minutes just until tender; remove from heat. Drain in colander.
- Prepare Red Chili Sauce.
- Toss sauce over pasta. Add cheese; toss well to coat.