Black Pepper Pasta

This weekend I was reminded how simple it is to make fresh pasta.  As I was flipping through Mario Batali’s The Babbo Cookbook for inspiration, I decided to use his recipe for a variation on a basic pasta dough.

Ingredients:

3 1/2 cups all purpose flour

4 extra large eggs

1/2 teaspoon extra-virgin olive oil

2 tablespoons fresh ground pepper

Mound the flour in the center of your work surface.  Make a well in the middle of the flour and add the eggs, olive oil and black pepper.  Beat the eggs, oil and pepper together with a fork, then incorporate the flour starting from the inside rim of the well.  Expand the well by continuing to incorporate flour while making sure to retain the shape of the well.  As the dough comes together, knead with the heels of your hands.  Push aside any floury bits that do not incorporate, sprinkle more flour on your work surface and knead for about 5 minutes.

Pasta Dough

The dough will be slightly sticky but should not stick to your hands.  Place the dough in plastic wrap and let it sit for 30 minutes at room temperature.

Pasta Drying

Roll out the dough into your desired shape…We rolled the dough through the thinnest setting on our pasta machine and then rolled it through the fettuccine attachment.

This recipe makes about one pound of pasta.  Half of this recipe was more than enough to serve as a side to a braised rabbit for two.

My new goal – enjoy a homemade pasta once a week.  Abbondanza!

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