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Black Pepper Pasta

Black Pepper Pasta created by dianegrapegrower

Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.

Ready In:
45mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
"Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta."
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  1. dianegrapegrower
    Black Pepper Pasta Created by dianegrapegrower
    Reply
  2. dianegrapegrower
    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.
    Reply
  3. Dancer
    Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.
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