Cajun Cayenne Pasta Recipe

Cajun Cayenne Pasta Recipe

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45 juta s/d 2.5 milyar listing 2017
Cajun Cayenne Pasta Recipe Cajun Cayenne Pasta Recipe Use this spicy pasta to accompany any favorite Cajun dish. Try it with seafood or deep-fry it for an unusual snack.
Cajun Cayenne Pasta Recipe

Cajun Cayenne Pasta Recipe

Use this spicy pasta to accompany any favorite Cajun dish. Try it with seafood or deep-fry it for an unusual snack. Ingredients :
  • 3 cups (708 mL) all-purpose flour
  • 2 tablespoons (30 mL) ground cayenne
  • 1/2 teaspoon (2.5 mL) paprika
  • 1/2 teaspoon (2.5 mL) garlic salt
  • 1/2 teaspoon (2.5 mL) onion salt
  • 1 tablespoon (15 mL) vegetable oil
  • 3 eggs, lightly beaten
  • Enough water to bring the liquid measurement to 1 cup (236 mL)
Method : In a bowl, combine the flour, cayenne, paprika, garlic salt, and onion salt and mix well. Combine the oil, eggs, and water and add this mixture to the dry ingredients. Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch [.8 mm] or thinner). Cut it into 11/2-inch (3.5 cm) wide strips. Yield : 1 pound (454 g) pasta Heat Scale : Medium See also recipes  "Red Chile Peanut Pasta Recipe" cajun cayenne pasta recipe, cajun pasta recipe, how to cook cajun cayenne pasta, how to make cajun cayenne pasta, ingredients cajun cayenne pasta, method cajun cayenne pasta, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Cajun Cayenne Pasta Recipe

Article Categories : Asian Recipes, Japanese Recipes, Recipes

Cajun Cayenne Pasta Recipe

Cajun Cayenne Pasta Recipe

Use this spicy pasta to accompany any favorite Cajun dish. Try it with seafood or deep-fry it for an unusual snack.

Ingredients :

  • 3 cups (708 mL) all-purpose flour
  • 2 tablespoons (30 mL) ground cayenne
  • 1/2 teaspoon (2.5 mL) paprika
  • 1/2 teaspoon (2.5 mL) garlic salt
  • 1/2 teaspoon (2.5 mL) onion salt
  • 1 tablespoon (15 mL) vegetable oil
  • 3 eggs, lightly beaten
  • Enough water to bring the liquid measurement to 1 cup (236 mL)

Method :

In a bowl, combine the flour, cayenne, paprika, garlic salt, and onion salt and mix well. Combine the oil, eggs, and water and add this mixture to the dry ingredients. Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch [.8 mm] or thinner). Cut it into 11/2-inch (3.5 cm) wide strips.

Yield : 1 pound (454 g) pasta
Heat Scale : Medium

See also recipes  “Red Chile Peanut Pasta Recipe”