I made this this morning and cooked it a little while ago. I just tasted it and it is wonderful. Just what I needed! If you have a popeil machine, I wrote out the directions for it. If you don't, use a different extruding machine. If you don't have an extruder, then make the dough in a food processor or KitchenAid Mixer and then extrude it through a hand cranking machine. I'm sorry that I didn't put these variations into the notes of the recipe: * Exported from MasterCook * Red Chile Pasta (Popeil) Recipe By : Bryan Broadfoot, adapted by Risa Golding Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp olive oil 1 1/2 cups all-purpose flour -- or more as needed 1/2 tsp salt 1/2 cup water -- or more as needed 1/4 cup commercial chili powder -- plus 1/8 cup ancho chile powder -- plus 1/8 cup guajillo chile powder -- plus sprinkle jalapeno pepper powder In Popeil machine, pour flour into machine. Add the salt and chili powders. Put on MIX. Let it mix for a moment. Then add the liquid and let it mix for 2 minutes. If it looks too moist, add extra flour. If it looks too dry, add extra water. Turn machine off. Put on the die that you want (I used macaroni). Turn machine to EXTRUDE. As it extrudes, cut off lengths that you wish. When there is no more dough left in machine, turn it off. Set pasta aside until ready to use. To cook: Plce the pasta in a large pot of rapidly boiling water. Cover and boil until tender but still firm (this cooks very quickly). Use fresh; if refrigerated for too long it breaks apart. Serve with your favorite sauce in a contrasting color of red. Experiment with colors and flavors for desired effect. Original recipe from Red Hot Peppers by Jean Andrews, p. 143. - - - - - - - - - - - - - - - - - - RisaG