Black Pepper Pasta
"Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta."
photo by Linajjac
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
1 lb.
ingredients
- 3 1⁄2 cups all-purpose flour, plus
- 1⁄2 cup flour, for dusting
- 4 jumbo eggs
- 1 tablespoon virgin olive oil
- 2 tablespoons finely-ground fresh black pepper (grind in a coffee grinder)
directions
- Make a mound of the flour in the center of a large wooden cutting board.
- Make a well in the middle of the flour and add the eggs, oil and pepper.
- Using a fork, beat together the eggs, oil and pepper and begin to incorporate the flour starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up to retain the well shape.
- Do not worry that this initial phase looks messy.
- The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands.
- Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
- Discard these bits.
- Lightly flour the board and continue kneading for 3 more minutes.
- The dough should be elastic and a little sticky.
- Continue to knead for another 3 minutes, remembering to dust your board when necessary.
- Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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Reviews
-
This rocks. I’ve made pepper pasta for many years. But forgot about it till this recipe. The flavor is so good. The smell of it boiling is intoxicating. We served it with homemade Ragu sauce. Doesn’t get any better. -
I am new to pasta making, and this recipe has no instructions for rolling or cooking, so I had to check other sources midstream. The flavor's ok, but the color (due to the pepper) is really unattractive. I don't think I'll make this again.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
