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Fresh Black Pepper Pasta

Italian.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Eggs 2 (At Room Temperature)
  Salt 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
  Water 4 Tablespoon
  Finely ground pepper 1 Ounce (Fresh, 1 Heaping Tablespoon)

1. Put the flour on a flat surface and shape it into a mound. Make a well in the center and add the eggs, salt, olive oil, 2 tablespoons water, and the ground pepper. (Be sure when you grind the pepper, it isn't too large or it will tear the pasta.) Mix with a wooden spoon by combining the eggs and the flour with a circular motion, taking some flour from the inside of the well. Add the remaining water and mix until it comes together.
2. Transfer the dough onto a floured board and knead it for 10 minutes. Work the dough into a ball, cover it with a bowl, and let it rest for 15 minutes.
3. Roll the dough (using more flour if needed) into a cylinder about 6 inches long and slice into 1 inch pieces. Flatten each piece of dough with a rolling pin or the palm of your hand. Roll dough out on a pasta machine

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1258 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1126.7 mg46.9%

Total Carbohydrates 210 g70%

Dietary Fiber 14.3 g57.1%

Sugars 1.6 g

Protein 42 g83%

Vitamin A 11.4% Vitamin C 9.9%

Calcium 21.5% Iron 120.6%

*Based on a 2000 Calorie diet

Fresh Black Pepper Pasta Recipe