Black Pepper Pasta Recipe - Cooking Index
Black Pepper Pasta Recipe - Cooking Index
| 3 1/2 cups | 218g / 7.7oz | All-purpose flour plus |
| 1/2 cup | 118ml | For dusting your work surface |
| 4 | Jumbo eggs | |
| 1 tablespoon | 15ml | Virgin olive oil |
| 2 tablespoons | 30ml | Finely ground fresh black pepper (in 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 inside 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 togetherwhen 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. Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.
Source:
MOLTO MARIO
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