Cincinnati Chili and Pasta


Cincinnati Chili and Pasta

Recipe Courtesy Chef Bryan Woolley


  • 3 cups flour
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 cup water, more or less
  • 6 cups prepared chili
  • 2 cups shredded cheddar cheese


  1. To make the pasta add the flour, olive oil, salt and water into the bowl of your food processor. Pulse to combine into a soft dough. If needed, adjust the flour and water as needed. This noodle does not have eggs but you can turn these into egg noodles. Add 2 large eggs and adjust the water amount to create a soft dough.
  2. Once the dough is made, remove it from the food processor and let is rest on the counter for about 10 minutes.
  3. After the dough has rested, divide in half and roll half of the dough out on a floured work surface. Roll the dough as thin as your can to the point that a it is almost transparent. Lightly dust the dough and fold it in half serval times creating a long manageable piece of pasta dough that can easily be cut.
  4. Cut the pasta into the desired size you needed.
  5. Once the pasta is cut simply lift the cut pieces and gently toss them to untangle them.
  6. Bring a large pot of water to a boil and transfer the fresh noodles to the boiling water. Boil for about 5 minutes or until the pasta reaches desired doneness.
  7. While the pasta is cooking, heat the prepared chili.
  8. When the pasta is cooked, drain and rinse. Place on a plate or a large plater and spoon the prepared chili over the pasta. Garnish with shredded cheddar cheese and your favorite toppings. Serve and Enjoy!


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