Ingredients for Black Pepper Pasta
- All Purpose Flour
- 3 cups all-purpose flour, plus more for dusting
- 3 large eggs
- Virgin Olive Oil
- Fresh Black Pepper
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How to Make Black Pepper Pasta
- Create a mound of 3 cups of all-purpose flour on a large, clean work surface. Make a well in the center.
- Crack 3 large eggs into the well. Add 2 tablespoons of olive oil and 1 tablespoon of freshly ground black pepper.
- Using a fork, gently whisk the eggs, oil, and pepper together within the well. Gradually incorporate the flour from the inner rim of the well, using the fork.
- As you incorporate more flour, continue pushing the remaining flour towards the center to maintain the well shape.
- Don't worry if it looks messy at first! The dough will come together as you continue.
- Once about half the flour is incorporated, the dough will start to form a cohesive mass.
- Begin kneading the dough with your hands, using the palms for a smooth and even consistency.
- Once you have a cohesive mass, turn the dough out onto a lightly floured surface and scrape up any loose bits of dough, and discard them.
- Lightly flour your work surface and continue kneading the dough vigorously for 6 minutes total, dusting with more flour as needed. The dough should be smooth, elastic, and slightly tacky.
- Form the dough into a smooth ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pasta.
- (After resting): Proceed with your desired pasta making method (rolling pin, pasta machine etc) to create your pasta sheets. Cut into your desired shape and cook according to package directions or your preferred method. Enjoy your homemade black pepper pasta!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
11g
Fat
44g
Carbs
130g
