Margarita Pasta

Margarita Pasta 

1 cup all-purpose flour
1 pastured egg
juice and zest of 1 lime

salt

1 large jalapeño pepper, seeded and sliced
1/4 cup Lime Simple Syrup
1 Tbs. white sugar

3 Tbs. butter
2 oz. tequila

 

In a medium bowl, form a well inside a mound of the flour and add the egg in the center. 

 

Add the lime juice and zest and pull the flour and other ingredients into the egg. When crumbly, form the pasta dough into a ball with your hands. Use your “feel” to make sure the moisture content is just right. 

You don’t want the dough too wet and you don’t want it too dry. 

It should feel somewhat dry while you let it rest in a ball for about 10 minutes. (Add either more flour or water to correct any moisture issues).

 

Preheat the oven to 200 degrees.

While the dough is resting, bring the Lime Simple Syrup and jalapeño to a simmer on the stovetop for about 5 minutes.
Carefully remove the simmered slices with a spoon (reserving the syrup) and toss in the sugar.
Line a baking sheet with parchment and cook the slices at 200 degrees for about 30 minutes, to dry them out.

 

Add the butter and tequila to the leftover syrup and bring to just barely a simmer, completely melting the butter.

 

Once the pasta dough has rested, roll it out on a floured surface and slice into long strands, OR use your pasta maker.

 

Bring a large pot of SALTED water to a boil and add the cut noodles, simmering for about 3 minutes.

Drain. Transfer back to the large pot and toss with the tequila lime butter sauce, simmering for an additional 2-3 minutes.

 

Toss with the candied jalapeños to serve, and top with good crunchy salt!