Black Death

Well, that's the current favorite name for tonight's creation.

I finally broke down and ordered a jar of squid ink.  We love squid ink pasta but hate paying the super-expensive prices they ask for in the store- if you can find it at all.  And, since we have lots of ghost chili peppers from the garden. I decided to make a ghost chili/squid ink creation.

The dough rests.

 I do have a hand crank machine. But for quick work, I use the pasta attachment for the stand mixer.

 And, yes, I wore gloves during the process.  I do have to take out my contact lenses tonight and am wary of ghost chile peppers.  Ghost chilis are the Naga Jolokia (rated at about 1,000,000 on the Scoville scale!)  I used only a half of one in this recipe.

Mmm.... Black Death Pasta with alfredo sauce and chicken.  Awesome!!!

Pasta recipe for Black Death Pasta:
Blend in blender:
Half of a ghost chile and a scant 1/4 cup water
Add 3 eggs a teaspoon of squid ink, a tablespoon of olive oil and give a quick blend.
Sift 2 1/4 cups unbleached flour (can also use some semolina) with 3/4 tsp salt.  Make a well in the center and add liquid ingredients.  Mix and then knead until silky.  Let rest for 20 minutes and then roll to desired thickness with pasta roller and cut into noodles.
This can be used fresh or dried and/or frozen for later use.

Delightful!