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Red Chile Noodles

Monday, 26 May 2008


This homemade pasta is excellent--as it should be since it comes from Adelina Willem, who makes spicy pastas in Las Cruces, New Mexico. To make other chile pastas, simply change the size of the noodles. If you are making them a day ahead of time, store them in the refrigerator.


At a glance
Cooking Method
Heat Level
New Mexico Green
Main Course
1/2-3/4 pounds of noodles
  • 3 tablespoons hot red New Mexican chile powder

  • 3 cups semolina flour (available in gourmet shops and health food stores)

  • 2 large eggs, beaten lightly

  • 1 tablespoon olive oil


Mix the chile powder and semolina flour together. Make a well in the middle and place the eggs and olive oil in it.

Mix with your hands and then knead for 10 minutes. Cover the dough, and let it sit for ½ hour.

Using a rolling pin, roll the dough very thin (1/32 inch or less). Cut into 1/2 inch wide strips.

Cook the noodles in boiling salted water for 1 to 2 minutes--no more. Drain, place on a kitchen towel, and cover with plastic wrap until you are ready to use them in your recipe.



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