This recipe yields tender, handmade pasta ribbons infused with the sharp, aromatic heat of freshly ground black pepper. The dough is simple, relying on high-quality flour, eggs, and olive oil to create a silky texture that holds up beautifully to sauces. The key is grinding the pepper finely enough so it distributes evenly without tearing the dough during rolling. This dish is perfect for a quick weeknight dinner when you want restaurant-quality results at home. Serve it simply with butter and sage, or toss it with a light vegetable sauce to let the peppery flavor shine. It&# 226;ÂÂs a satisfying, rustic Italian classic that feels luxurious despite its humble ingredients.
Fresh Black Pepper Pasta
Description
This recipe yields tender, handmade pasta ribbons infused with the sharp, aromatic heat of freshly ground black pepper. The dough is simple, relying on high-quality flour, eggs, and olive oil to create a silky texture that holds up beautifully to sauces. The key is grinding the pepper finely enough so it distributes evenly without tearing the dough during rolling. This dish is perfect for a quick weeknight dinner when you want restaurant-quality results at home. Serve it simply with butter and sage, or toss it with a light vegetable sauce to let the peppery flavor shine. It&# 226;ÂÂs a satisfying, rustic Italian classic that feels luxurious despite its humble ingredients.Ingredients
Directions
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Grind the fresh black pepper until it is very fine to prevent tearing the dough.
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Place the flour on a flat surface and shape it into a mound, creating a well in the center.
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Crack the eggs into the well and add the salt, olive oil, 2 tablespoons of water, and the ground pepper.
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Using a wooden spoon, mix the ingredients by incorporating flour from the inner wall of the well in a circular motion.
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Add the remaining 2 tablespoons of water and continue mixing until the dough begins to come together.
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Transfer the dough to a floured board and knead vigorously for 10 minutes until smooth and elastic.
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Form the dough into a ball, cover it with a bowl, and let it rest for 15 minutes.
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Roll the dough into a cylinder about 6 inches long and slice it into 1-inch thick pieces.
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Flatten each piece of dough slightly with a rolling pin or the palm of your hand.
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Feed the flattened dough through a pasta machine or roll out thinly with a rolling pin.
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Cut the pasta sheets into desired shapes or ribbons and cook in boiling salted water until al dente.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 469.9kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 2439.9mg102%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the black pepper is ground finely; coarse pieces will create holes in the pasta sheets when rolling.
If the dough feels too dry or crumbly, add water one teaspoon at a time. If it is too sticky, dust with a little more flour.
Fresh pasta cooks much faster than dried, usually in 2-3 minutes. Taste a piece to ensure it is tender but still has a slight bite.
For best texture, let the dough rest for the full 15 minutes to relax the gluten, making it easier to roll out.
