Black Pepper Pasta


3 1/2 cups All-purpose flour plus
1/2 cup Flour for dusting
4 jumbo Eggs
1 tablespoon Virgin olive oil
2 tablespoons Finely-ground fresh black pepper
inch (grind a coffee grinder)


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.
This recipe yields 1 pound.
Comments: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.




1.0 servings


Saturday, December 19, 2009 - 2:44am



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