Fresh Black Pepper Pasta


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There is nothing like homemade pasta! Cooks in minutes and the taste in incomparable – just try it!

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  • 2 C. all-purpose flour
  • 2 eggs at room temperature
  • 1/2 tsp. salt
  • 1 Tbs. olive oil
  • 4 Tbs. water
  • 1 heaping Tbs. finely
  • Ground fresh pepper

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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 Tbs. water, and the ground pepper. (Be sure when you grind the pepper that 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. 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. 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.

Yield: 1 lb.

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