Best 4 Black Pepper Pasta Recipes

PASTA WITH BLACK PEPPER AND PARMESAN

Steps:

• Prepare the pasta: Mound durum flour on a clean work surface. Make a well in the center. Crack eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball, and wrap in plastic. Transfer to the refrigerator and chill for 30 minutes.
• Dust a baking sheet with semolina; set aside. Remove the chilled dough from the refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2 inch thick. Using a sharp knife, slice the dough crosswise into slices 1/16 inch thick. Using your thumb, press the slices into coinlike pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.
• In a large saucepan, bring chicken stock to a boil. Add the reserved pasta, and cook until al dente, 5 to 6 minutes. Drain; reserving stock. In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add the pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat, and ladle into bowls. Sprinkle with the remaining 1/2 cup cheese. Serve immediately.

BLACK PEPPER PASTA

Steps:

• Mound 3 1/2 cups flour in the center of a large board. Make a well in the middle and add eggs and pepper. Using a fork, beat eggs and pepper until thoroughly combined. Then begin to incorporate the flour, starting with the inner rim of the well. The dough will come together when half of the flour is incorporated. Keep working the dough until all the flour is incorporated.
• Start kneading the dough using the palms of both hands. Once dough is a cohesive mass, remove from the board, and scrape up and discard any leftover bits. Lightly flour the board, and continue kneading until dough is elastic and slightly sticky, 8 to 10 minutes more. Wrap in plastic, and allow to rest for 10 to 15 minutes, at room temperature, before rolling or shaping as directed.

BLACK PEPPER PASTA

Steps:

• 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.

BLACK PEPPER PASTA WITH PEAS AND PROSCIUTTO

Steps:

• To prepare the pasta, combine the flours. In a large workspace, create a "bowl" using the flours, with a well in the middle. Crack the eggs into the well; add your olive oil and salt to taste. All your cracked/ground black pepper as well. You should use enough pepper so that the finished pasta is flecked thoroughly. If you are unsure of the amount, mix the pepper into the dry flours prior to adding the wet ingredients to ensure your tastes are met. Using a fork, whisk the eggs and oil together, slowly whisking in the flours. Continue this process until you have mixed all the ingredients together. Knead the dough ball until smooth and pale golden. Allow to rest for 20 minutes. Roll out the pasta and cut into fettucine or tagliatelle. Boil in salted water while the sauce finishes. Heat pan. Render prosciutto just enough to crisp; remove from pan with slotted spoon. Saute shallot in prosciutto fat; add olive oil if needed, but do not use much. Once the onions are soft and starting to turn golden, deglaze the pan with the white wine. Allow the wine to cook down; add the chicken stock and the peas. Heat on high to reduce some and cook peas. The sauce should reduce enough that you do not serve the pasta in a brodo. Adjust seasonings (and remember that your pasta contains pepper). Remove from heat and whisk in heavy cream, to taste (just enough to thicken the sauce some, to allow the sauce to coat the pasta - it should be a very light cream sauce), and butter, if desired. Toss cooked pasta, sauce, and prosciutto. Garnish with flat leaf parsley.