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Black Pepper Pasta
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | cups | All-purpose Flour |
All-purpose Flour
All-purpose flour, pronounced 'awl-PUR-puhs flour' is a staple in baking and cooking. It's a flexible ingredient made from wheat that has been milled to remove the bran and germ, leaving behind the endosperm
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|
|
| 2 | large | Eggs » room temperature |
Eggs
Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor.
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Eggs are nutritious, |
|
| 1/2 | teaspoon | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1 | tablespoon | Olive Oil |
Olive Oil
Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits.
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|
|
| 4 | tablespoons | Water » divided |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 1 | tablespoon | Black Peppercorns » finely crushed |
Black Peppercorns
Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black.
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Black, white and green peppercorns |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 25 Minutes | 25 Minutes | 50 minutes |
Directions:
1. Place the flour on a flat surface and shape it into a mound.
2. Make a 'well' (divot) in the center and add the eggs, salt, olive oil, 2 tablespoons water, and the ground pepper.
3. Mix with a wooden spoon by combining the eggs and the flour with a circular motion, taking some flour from the sides of the well. Traditionally this step is done with the finger tips.
4. Add the remaining water, if needed, and mix until the dough comes together.
5. Transfer the dough onto a clean, floured surface and knead it for 10 minutes.
6. Work the dough into a ball, cover it with a bowl, and let it rest for 15 minutes.
7. Divide the dough into quarters and with a rolling pin, roll each quarter to about 6 inches long and slice into 1-inch pieces. Use more flour, if needed, to prevent the dough from sticking to your board.
8. This recipe makes 1 pound of fresh pasta.
Submitted by Chiara R. | May 22nd, 2024 See all of Chiara R.'s Recipes.
Filed Under:
Tested and True
Forget the old wives' tale of throwing pasta against the wall to see if it's cooked. Not only does this make your kitchen walls difficult to clean, but it's also not the most reliable method to test pasta's doneness. There's a better way to make sure your pasta is perfectly cooked.
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