1

Arrange peppers in a single layer in a 9- or 10-inch square baking pan. Bake, uncovered, in a 500° oven, turning occasionally until skins are blackened on all sides (40 to 50 minutes). Then cover peppers with foil and let stand until cool (about 30 minutes).

2

Remove and discard pepper skins, stems, and seeds. Whirl peppers in a blender or food processor until puréed; pour purée into a 1- to 2- quart pan. Cook over medium heat, stirring often, until reduced to 1/2 cup (about 10 minutes). Let cool.

3

In a food processor, combine pepper puree, 2 cups of the flour; and egg. Whirl until dough forms a ball (at least 30 seconds). If dough feels sticky add 2 tablespoons more flour; process until dough forms a ball again (at least 30 more seconds). Divide dough into 6 equal parts; wrap each in plastic wrap and let rest for at least 10 minutes.

4

Roll and cut, using additional flour as needed.