Tagliatelle with peppers

Ingredients

• 300 gplain flour
• 100 gpeperoni cruschi (dried sweet peppers)
• 100 mlwater
• a pinchsalt

Instructions

1. 1

   Blend the peppers

   Blend the peppers with the water and salt. Sift the flour.

2. 2

   Make a well

   Tip the flour onto a work surface and shape it into a mound with a well in the centre.

3. 3

   Add the pepper

   Pour the blended pepper mixture into the well, gradually drawing in the flour.

4. 4

   Adjust the dough

   If needed, add a little lukewarm water.

5. 5

   Knead the dough

   Knead by hand for about 15 minutes, until the dough is smooth.

6. 6

   Rest the dough

   Shape the dough into a ball, wrap it in cling film and leave it to rest for one hour.

7. 7

   Roll the pasta

   After resting, roll the dough with a rolling pin, working from the centre towards the edges, until it is about 2 mm thick.

8. 8

   Dry and roll

   Leave the sheet to dry for at least 30 minutes, then roll it into a long cylinder.

9. 9

   Cut the strips

   With a sharp knife, cut the cylinder into strips 6–8 mm wide.

10. 10

    Separate and dry

    Spread the strips out on a floured work surface and leave them to dry for at least 30 minutes.

What is tagliatelle with peppers?

Tagliatelle are long, flat ribbons of pasta, here coloured and flavoured with peperoni cruschi. These crisp, dried sweet peppers are a speciality of Basilicata in southern Italy, and give the dough its distinctive pepper character.

This version works by blending the peppers into the water before adding it to the flour. That distributes their flavour through the pasta rather than leaving pieces in the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 9g protein, 63g carbs, 2g fat.

Most of the carbohydrates and energy come from the flour, which also provides much of the protein; the dried peppers contribute additional nutrients and some fibre. Serve a portion with vegetables and a protein-rich accompaniment, such as beans or cheese, for a more balanced plate.

The key ingredients

Peperoni cruschi: these are dried sweet peppers, not fresh bell peppers. Blend them well with the water and salt so the mixture can be incorporated evenly.

Flour: sift it first to break up lumps, then make a well large enough to hold the pepper mixture. Add the liquid gradually, since the dough comes together as the flour is drawn in.

Getting a smooth dough

Gradual mixing: pull flour into the liquid a little at a time, keeping the mixture contained in the well at first. If the dough seems too dry to come together, add a little lukewarm water as the method directs.

Kneading: work the dough by hand for about 15 minutes, until it feels smooth. A thorough knead helps it roll out into a more even sheet.

Resting and rolling

Rest: wrap the dough and leave it for one hour. This gives it time to relax before you roll it, making it easier to stretch out.

Thickness: roll from the centre towards the edges until the sheet is about 2 mm thick. Try to keep the thickness consistent so the ribbons dry evenly.

Cutting the ribbons

First drying: leave the sheet to dry for at least 30 minutes before rolling it into a cylinder. It should be less sticky to handle, but still flexible enough to roll.

Cutting: use a sharp knife to make strips 6–8 mm wide, then separate them on a floured surface. Dusting the work surface helps stop the ribbons sticking together as they dry.

Drying and serving

Second drying: leave the separated tagliatelle to dry for at least 30 minutes. The recipe ends at this point and does not specify a sauce or cooking time.

Serving: pair the pasta with a sauce that lets the pepper flavour come through, such as a simple tomato sauce or a little olive oil and grated cheese. Cook the ribbons in boiling water and check them frequently for doneness.

Recipe notes & tips

• Blend the peppers thoroughly so larger pieces do not interrupt the dough.
• Add any extra lukewarm water sparingly so the dough does not become sticky.
• Knead for the full 15 minutes to help the dough become smooth.
• Keep the dough covered while it rests so its surface does not dry out.
• Flour the work surface lightly before spreading out the cut ribbons.
• Check that the ribbons are not stuck together before leaving them to dry.

Variations

• Tomato sauce: serve the tagliatelle with a simple tomato sauce that complements the pepper.
• Olive oil: dress the cooked pasta with olive oil and grated cheese for a simple finish.
• Fresh herbs: add chopped parsley or basil to the serving sauce for a fresh note.
• Cheese: finish with grated hard cheese for a savoury addition.
• Pepper blend: use a mix of peperoni cruschi and another dried sweet pepper for a different balance of flavour.

Common mistakes to avoid

• Adding water too quickly: the dough can turn sticky; add any extra lukewarm water a little at a time.
• Under-kneading: the dough may remain uneven; work it for about 15 minutes until smooth.
• Skipping the rest: the dough can be harder to roll; leave it wrapped for one hour.
• Rolling unevenly: thick and thin areas dry differently; aim for an even sheet about 2 mm thick.
• Cutting a damp sheet: the ribbons may stick together; leave it to dry for at least 30 minutes first.
• Leaving ribbons in a heap: they can cling together; spread them out on a floured surface to dry.

How to store

Use the tagliatelle after drying, or keep it covered in the fridge and use within a day. For longer storage, freeze the separated ribbons; cook them from frozen, checking for doneness as they cook.

Frequently asked questions