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Servings Per Recipe: 4
Amount Per Serving
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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).
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.
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.
Roll and cut, using additional flour as needed.
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