MCILHENNY LOUISIANA HOT HAYSTACKS

Ingredients Weight Measure
All-purpose flour 3 cups
Semolina flour 3 cups
Salt 2 tsp.
Eggs, beaten 6 ea.
Olive oil 6 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Spinach, fresh, cooked 8 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
All-purpose flour, if needed 2 cups
Beet, fresh, peeled, cooked 1 ea.
TABASCO® brand Original Red Sauce 1 Tbsp.
Red pepper flakes 1 tsp.

Method

  1. Place three cups each of all-purpose and semolina flours with salt in a food processor fitted with a stainless-steel blade.
  2. With the motor running, add the eggs and process until the mixture resembles coarse meal, about 30 seconds. Remove the dough and cut into 3 equal portions.
  3. To make first flavored pasta, return one portion of dough to the food processor and add 1 Tbsp. olive oil and TABASCO® Garlic Pepper Sauce. Continue to process until dough forms a ball, about 20 seconds. Cover the dough with a damp towel to prevent it from drying and let the dough rest for 10 minutes.
  4. To make second flavored pasta (spinach), place cooked spinach into the processor bowl and work until smooth. Add the second piece of dough and add 1 Tbsp. olive oil and TABASCO® Green Jalapeño Pepper Sauce. Continue to process until dough forms a ball, about 20 seconds. Add up to an additional 3/4 cup of flour to blend into the mixture so that it is not too moist. Remove from processor and allow to rest for 10 minutes under a damp towel.
  5. To make third flavored pasta (beet), puree the cooked beet in the food processor until smooth. Force mixture through a sieve and remove any lumps.
  6. Return puree to processor bowl and add the third piece of dough with 1 Tbsp. olive oil, the TABASCO® Original Red Sauce and dried red pepper flakes and process together. Continue to process until dough forms a ball, about 20 seconds. Add up to an additional 3/4 cup of flour to the mixture if it is too moist. Remove the ball of dough from the bowl and allow it to rest under a damp towel for 10 minutes.
  7. Set up the pasta machine and dowels for drying pasta.
  8. Using 1 dough ball at a time, flatten the ball by hand and run through the widest setting. Dust the dough lightly with flour to prevent sticking and repeat the rolling until the dough is elastic. Repeat the procedure through the thinnest setting and continue to lightly dust until you reach the desired thickness. As the sheet is finished, allow it to dry over the dowels. The drying time will vary depending on the humidity in your kitchen. When pasta is partially dried, use the cutting attachment on the pasta machine or a knife to cut to the desired width.
  9. Cook the pasta in a large pot with 2 tsp. olive oil and 1 tsp. salt per quart of water. Each pasta will cook in 30-45 seconds. Cook al dente.
  10. Drain pasta in colander. Toss with olive oil to prevent sticking. Serve with choice of sauce.

Yield: 12-20 servings