Ingredients Weight Measure
All-purpose flour 3/4 cup + 1 Tbsp.
Egg 1 ea.
Semolina flour 3 Tbsp.
Salt 2 tsp.
Olive oil 1/2 Tbsp.
Cilantro, minced 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 Tbsp.


Ingredients Weight Measure
Olive oil 1 Tbsp.
Onion, small dice 8 oz.
Celery, small dice 6 oz.
Carrot, small dice 6 oz.
Garlic, minced 1 tsp.
Red pepper, small dice 6 oz.
Green pepper, small dice 6 oz.
Chicken stock 72 oz.
Bay leaf 1 ea.
Chicken breast, small, grilled, diced 16 oz.
Corn kernels, roasted 10 oz.
Salt and pepper to taste
Scallions, sliced on a bias 1/2 bunch


  1. To make Noodles, combine all ingredients in a food processor and pulse until dough is moist, crumbly consistency and a ball can be formed in the hand. If the dough balls up in the food processor, add some all-purpose flour. If the dough is too dry to form a ball in the hand, add a few drops of water.
  2. Tightly wrap dough in plastic wrap to prevent drying out and let dough rest for 20 minutes.
  3. Roll dough to desired thickness.
  4. Cut dough to desired shapes.
  5. Blanch fully, chill and set aside.
  6. To make Soup, heat olive oil in a 4-qt. saucepan. When pan is hot, add onions, celery, carrot and garlic; sauté until onions are clear.
  7. Add red and green peppers and sauté 3-4 more minutes. Pour in chicken stock and add bay leaf. Simmer for 15-20 minutes or until vegetables are soft.
  8. Add chicken and corn and then simmer until fully heated. Adjust seasonings.
  9. Before serving, remove bay leaf, add blanched heated pasta, garnish with scallions and serve immediately.

Yield: 12 6-oz. servings