Makes about 3 pounds cooked noodles
2 tablespoons medium packed light brown sugar
2 teaspoons ground dried California beauty chile peppers
2 teaspoons ground dried guajillo chile peppers
2 teaspoons salt
1-1/2 teaspoons cayenne
1-1/2 teaspoons onion powder
1-1/2 teaspoons white pepper
1 teaspoon garlic powder
1-1/2 cups unsalted peanuts
3 tablespoons olive oil
2 cups chopped onions
1 tablespoon minced fresh garlic
2 cups all-purpose flour
6 ounces finely grated Parmesan cheese
6 large eggs
1 quart chicken or vegetable stock
how to prepare
Combine the first 8 ingredients in a small bowl to make the seasoning mix.
Grind the peanuts. The simplest way is to use a small coffee grinder, and the only difficult thing is to stop before you make peanut butter! Put a few peanuts in, turn the grinder on for no more than 1 or 2 seconds, and check to see if the peanuts are ground. If not, turn it on for a split second longer and check again. An alternative method is to chop the peanuts very fine, but this is more difficult and time-consuming.
Heat the oil in a medium-sized skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add the onions and cook, stirring frequently, until they are nicely browned, about 6 minutes. Add the seasoning mix and garlic, cook for 2 minutes, then remove from the heat.
In a food processor or mixer, blend the flour, ground peanuts, cheese, eggs, and onion mixture until a soft, sticky dough forms, about 2 minutes. Turn out the dough onto a floured surface and fold it over several times, flouring each time until the dough is no longer sticky. Refrigerate for at least 4 hours.
Heat the stock to a brisk simmer.
Roll out the dough on a well-floured surface, then cut into strips. You may want to try different thicknesses and widths, but we found that rolling the dough to about 1/8 inch thick and cutting strips about ½ inch wide and no more than about 6 inches long worked well for us. This procedure makes flat noodles; if you want round ones, put a strip of dough on a floured surface, pinch it to a rounded shape, and roll with your floured hands until the noodle is round and smooth. The dough is fairly tender, so handle it with care to keep it from tearing.
Boil in the stock without crowding until tender, about 4 to 6 minutes, and drain on paper towels or in a colander before serving.
For a tasty snack, you can also deep fry these noodles in 350° oil just until they start to brown; drain on paper towels before serving.
Copyright© 1995 by Paul Prudhomme