Black Pepper Pasta

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Chiara R. | May 22nd, 2024

Recipe of Italy

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 Read more...
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. Eggs are nutritious, Read more...
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. Above and beyond its basic uses, table Read more...
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. Read more...
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 Read more...
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 and green peppercorns Read more...

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.

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