Black Pepper Pasta
Italy
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | cups | All-purpose Flour |
All-purpose Flour
All-purpose Flour, (pronounced AWL-PUR-pus FLOUR), is the foundational cornerstone of everyday home baking and culinary prep. Milled from a balanced blend of hard and soft wheat varieties, it boasts a...
|
|
| 2 | large | Eggs » room temperature |
Eggs
Eggs, (pronounced - egz). These incredible little protein packages are the absolute backbone of breakfast tables all over the world. Long before ancient civilizations started baking bread, humans were harvesting...
|
|
| 1/2 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
|
| 1 | tablespoon | Olive Oil |
Olive Oil
Olive oil (pronounced AHL-iv oyl) is the luxurious liquid gold of the pantry shelf, acting as a rich, silky foundation that effortlessly breathes aromatic Mediterranean life into your everyday cooking....
|
|
| 4 | tablespoons | Water » divided |
Water
Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,...
|
|
| 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.
Black, white... |
| 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.
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Tested & True
To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns, making sure you have a pain free experience as you prepare this exotic fruit.
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