Fresh egg pasta

Yield: 4 servings

Measure Ingredient
3½ cup Unbleached all-purpose flour
\N \N Plus 1/2 cup
4 \N Extra large eggs
½ teaspoon Olive oil

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when ½ of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

Yield: 1 pound


Crabby Poppers (Crab stuffed Jalapenos) Stuffing

1 lb Cooked crab meat, drained

¼ cup Celery, chopped

½ cup Onions, chopped

½ cup Green chiles, chopped 1 tbs Fresh garlic, minced 3 tbs Vegetable oil or bacon grease

1½ cups Bread crumbs 3 Eggs, beaten 1 tbs Cilantro, chopped 1 tsp Fresh ground black pepper 2 tsp Salt Jalapenos About 30 Fresh Jalapeno chiles with stems on 1 cup Flour 2 cups Seasoned bread crumbs 1 tsp Salt

½ tsp Black Pepper 2 Eggs beaten with a little water Oil for deep frying

1. Heat oil or grease in a heavy pan over medium heat. 2. Saute celery, onions, green chiles, and garlic ubtil tender; set aside. 3.

Combine bread crumbs, eggs, cilantro, salt, and black pepper. 4. Add crab meat and cooked vegetebles and mix well.


1. Rinse chiles well. 2. With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side. 3.

Carefully remove the seeds and membrane. 4. Bring a large pot of water to a rolling boil. 5. Using a sieve or collander, blanch the chiles, in batches if necessary, in the boiling water for 3 minutes and immediately immerse them in cold water to stop the cooking. 6.

Drain chiles on a towel. 7. Put enough stuffing in the chile to just be able to close the cuts. 8. Place the chiles on a sheet pan when stuffed. 9. When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once. 10. Mix the salt and black pepper in with the flour and put it on a plate. 11. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan. 12. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary. 13. Drain on paper towels. 14. Serve warm or freeze to be reheated when wanted.

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