2 room temperature eggs One whole chipotle pepper (from a can of chipotles in adobo sauce) 1 teaspoon salt 1 teaspoon olive oil
I poured this into the mound of flour and began working in. Overall I added probably 2 tablespoons of warm water as I worked everything into a cohesive whole, then kneaded by hand for 12 minutes. The dough was really, really stiff.
The dough rested for 3 hours, then I rolled it out and ran it through the spaghetti cutter on my Atlas.
While the noodles hung to dry, I had three thick-cut pork chops to which I'd applied a dry rub that morning. They were cut into cubes and browned in a mix of olive oil and butter. After the were nicely browned, I dumped the following into the pan on top:
8 oz. sliced mushrooms Diced red, yellow and orange sweet peppers (1 large ea) 1 diced onion 3 finely diced cloves garlic
This cooked down on the stovetop for 20 minutes. I stirred in an 8 oz can of tomato paste, then added a cup of stock (I used chicken because that was what I had open in the fridge. Beef would have been fine, as would vegetable for that matter). A pinch of kosher salt and a healthy grind of black pepper, then into a 350 degree F oven with a lid on for an hour. When done, cook the dried pasta for 4 minutes in boiling water, then add to the pan and mix for a couple of minutes. Chop some fresh cilantro and add at the last minute.
The result was great -- I'd been a little worried that the noodles were going to be too strongly flavored; I didn't want it to taste like chile powder. Apparently my guesses on quantities worked out, because they had an obvious taste without being overwhelming.