We started with our boiling water semolina pasta model. We have added 0.25%
and 0.25% baking soda into our dough, based off of the flour in the recipe. For the liquid we pureed jalapenos with water and strained the mixture. We heated the green spicy water to a boil and poured it into the mixer with semolina, durum, salt and baking soda. When the dough looked like a rough streusel I turned off the mixer I increased the speed and continued to knead it until it came together as a dough. Then I dumped the dough onto the counter and I kneaded it for 5 minutes until it came together into a smooth dough. I vacuum sealed the dough to expedite the hydration of the flour. After vacuum sealing the dough we rolled it into several shapes: garganelli and cavatelli.
Boiling Jalapeno Durum-Semolina Dough
140 grams/ 4-5 large jalapenos
250 grams water
250 grams durum flour
250 grams semolina flour
1.25 grams salt
1.25 grams baking soda
Remove the stems from the jalapenos and cut them into rough slices. Put the jalapenos and the water in a blender. Turn the blender on low and increase the speed to medium high. Blend the peppers until a smooth water is formed. Strain the mixture through a fine meshed sieve. Weigh the jalapeno water, it should be be 300 grams. If the liquid amount is off add water or discard water so that the amount used is 300 grams. Put the jalapeno water into a pot set over medium high heat and bring it to a boil. While the jalapeno water is heating, put the semolina, durum, salt and baking soda in the bowl of a stand mixer fitted with a dough hook. Turn the mixer on low and pour the boiling jalapeno water into the bowl. Increase the speed to medium low (#3-#4). Knead the dough until it pulls away from the sides and forms a mass around the hook. Remove the dough from the mixer and knead it by hand on a counter for 5 minutes, until it is smooth and silky. Put the warm dough into a vacuum bag and vacuum seal to complete the hydration. Or wrap the dough in plastic wrap and let it rest on the counter for 30-60 minutes. For best results we recommend using a pasta sheeter to roll out the dough.