Black Pepper Pasta

Recipe by Dancer
READY IN: 45mins
YIELD: 1 lb.




  • 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.