Smoked Paprika Linguine

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Credit: Jimmy Schmidt, Executive Chef, Morgan’s in the Desert at La Quinta Resort and Club, La Quinta, Calif.
The National Culinary Review, March 2010


¾ cup bittersweet or sweet smoked
Spanish paprika
2 large eggs, beaten
4 cups semolina flour (substitute high gluten)


Method: Sift paprika into small bowl. Add boiling water; mix to form medium consistency paste. Cover with plastic wrap; steep 5 minutes. On large, flat surface, sift flour into mound; make well in center. Scrape paprika paste and egg into well. With fork, mix flour into liquids until combined. With hand, combine remaining flour into ball. Knead with palms, pushing away from body. Fold and turn pasta after each away motion until texture is smooth and supple, about 8 minutes. Form into smooth ball. Cover with plastic wrap; refrigerate. Roll pasta into thin sheets with pasta machine. Cut into linguine noodles about 10 inches long. Toss in semolina; rest under refrigeration.


approximately 1 lb.


Main Dish, Pasta, The National Culinary Review

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