Intro: Whole Grain Chipotle-Adobo Noodles
Since I began milling my own flour, I'm enjoying experimenting with all sorts of strange additions. These came out with a pleasant spicy flavor, but no significant heat (Disclaimer: I'm from Texas).
Step 1: Milling the Grain
Start with a 10 oz mix of wheat of your choice (or even a single kind if you don't have a variety). Mill it to the finest grind your mill allows (I use the stone wheels on my Retsel).
- 5 oz durum wheat
- 2.5 oz hard red wheat
- 2.5 oz hard white wheat,
Step 2: Punch Up the Flour
To the ground wheat I added:
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon ancho chile powder
- 1/4 teaspoon smoked Spanish paprika
- 1/2 teaspoon ground annato powder
(We'll deal with the adobo chipotle in the next step, don't put it in the flour!)
Step 3: Make the Dough
In a blender, I combined
- 2 room temperature eggs
- 1 chipotle pepper (from a can of chipotles in adobo sauce)
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
Pour this into the mound of flour and began working it in. Add warm water as necessary. Overall I added probably 2 tablespoons of warm water as I worked everything into a cohesive whole, then kneaded by hand for 12 minutes. The dough was really, really stiff.
Let the dough rest for 3 hours.
Step 4: Cut It Up!
I rolled it out to spaghetti thickness and cut it using the small cutter on my Atlas pasta mill, then hung the noodles to dry. I like to let them hang at least an hour.
If you want to use them to make what you see in the picture:
Preheat the oven to 350 degrees F.
While the noodles hung to dry, I had three thick-cut pork chops to which I'd applied a dry rub that morning. They were cut into cubes and browned in a mix of olive oil and butter. After the were nicely browned, I dumped the following into the pan on top:
- 8 oz. sliced mushrooms
- Diced red, yellow and orange sweet peppers (1 large ea)
- 1 diced onion
- 3 finely diced cloves garlic
This cooked down on the stovetop for 20 minutes. I stirred in
- 8 oz can of tomato paste
- 1 cup of stock (I used chicken because that was what I had open in the fridge. Beef would have been fine, as would vegetable for that matter).
- A pinch of kosher salt and a healthy grind of black pepper
Into a 350 degree F oven with a lid on for an hour. When done, cook the dried pasta for 4 minutes in boiling water, then add to the pan and mix for a couple of minutes. Chop some fresh cilantro and add at the last minute.
The result was great -- I'd been a little worried that the noodles were going to be too strongly flavored; I didn't want it to taste like chile powder. Apparently my guesses on quantities worked out, because they had an obvious taste without being overwhelming.