Ajvar pasta

I took a recipe for spinach pasta and made it with Ajvar (that lovely red pepper puree) instead. It's really tasty.

For 2 large servings (main dish)

1 1/3 cup flour
1 tsp salt
1 egg, beaten
2.5 ounces ajvar

Stir flour and salt. Make a well in the middle. Add egg and ajvar. Work liquid into the flour. Knead until it's a lump. Then, rest it for a while before rolling it and cutting it. It'll take more flour as you roll it out. I have a hand-cranked pasta roller.

Instead of standing at the cutting board working the dough, I tend to put the flour and salt into a very large bowl. That way, I can make the well and add the egg and ajvar and sit watching TV while I knead away with one hand. It's very relaxing, actually.

I've mostly used this as fettucine with quick sauces, but I imagine you could use it as any kind of pasta.

Roasted red pepper puree. Any reason I couldn't do that at home, or does the ajvar have something special in it?

I imagine you'd have to roast and peel a lot of peppers. Bear in mind that the puree can't have a lot of moisture in it. I find it easier to open the jar of ajvar.

I'll look for some. Happy cooking!