Red Pepper Pasta

Red Pepper Pasta
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 5.0 g
  • Cholesterol: 53.1 mg
  • Sodium: 597.9 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Red Pepper Pasta calories by ingredient
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Pasta is an easy dish to make and very fun to pep up. Pasta is an easy dish to make and very fun to pep up.
Number of Servings: 4


    1 cup of flour
    1 fresh egg
    1/4 cup of red bell pepper, diced
    1 tablespoon of virgin olive oil
    1 teaspoon of salt


In a small blender add the red bell pepper, egg, olive oil, and salt.
Pulse till the ingredients are pureed.
In a large bowl (or on the counter top) place the cup of flour.
Take your fingers and make a hole in the middle.
Pour a bit of the pureed red pepper mix into the hole.
With a small fork start mixing the puree with the flour inside the "volcano", as it become paste like add more puree.
Once all the puree is in start working the rest of the flour in by hand.

In this effort at time you might need more liquid, use water. If it is too wet and sticky add a bit of flour. If you get a ball looking good with leftover flour...just use the ball.

Fold the ball of pasta with your hands till it becomes smooth and elastic.

Toss some extra flour on the counter. Cut the ball in is easier to work with smaller portions.

Two options here:

Use the pasta machine and run it through till you hit the thinnest setting, and then roll through the fettucini cutter.
roll the dough out with a rolling pin, make it as thin as you can and cut it with a knife...I used a wine bottle the first time I made is all good!

I lay the pasta over the back of chairs in the kitchen, there are pasta racks, or you can lie it out flat. Lay some flour down if you are using the counter.

That it. Boil the pasta in water not over cook!

I sauteed mushrooms and chopped garlic in olive oil and added a bit of Parmesan serving this as a side dish.

For plain pasta skip the red pepper and a 1-3 tablespoons of water.

Number of Servings: 4

Recipe submitted by SparkPeople user WILLSWIMAGAIN.

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