Gluten-Free Roasted Red Pepper Fettuccine with Antimo Caputo Flour -

Ingredients:

2 cups Antimo Caputo Gluten-Free Pizza Flour, plus extra for dusting
4 eggs
-2 roasted red peppers, pureed
1 tablespoon olive oil
1 teaspoon salt

For the sauce:- 2 tablespoons olive oil

2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red flakes (optional)
Salt and black pepper to taste
Fresh basil, chopped for garnish

Instructions:

For the pasta dough, mix the Antimo Caputo Gluten-Free Pizza Flour with the salt in a large bowl, making a well in the center.
In a separate bowl, whisk together the eggs, pureed roasted red peppers, and olive oil.
Pour the wet ingredients into the well and begin to mix together with the flour using a fork, starting from the center and working outward.
Knead the mixture into a smooth dough on a floured surface, about 8-10 minutes. Add more flour if the dough is too sticky.
Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Divide the dough into quarters and roll each piece out to your desired thickness using a pasta machine or a rolling pin.
Cut the sheets into fettuccine strips and dust with flour to prevent sticking. Allow them to dry slightly while you prepare the sauce.
For the sauce, heat olive oil in a large pan over medium heat. Add the minced garlic and cook until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and sauce is creamy. Add crushed red pepper flakes if desired and season with salt and black pepper.
Cook the fresh pasta in a large pot of boiling salted water for 2-3 minutes, or until al dente.
Drain the pasta and combine it with the sauce, tossing well to coat.
Serve the pasta garnished with fresh basil and additional Parmesan cheese if desired.

For further pasta recipes and detailed instructions, you might want to explore “Fresh Gluten Free Pasta — CaraDiFalco.com” and “Gluten Free Laminated Pasta – Caputo Flour”: