This is a print preview of "Black Pepper Noodle Dough" recipe.

Black Pepper Noodle Dough Recipe
by Ann Cook

Black Pepper Noodle Dough

So simple and so good! A classic noodle base with a kick of fresh black pepper just ready to set off a nice simple sauce.

Rating: 4.5/5
Avg. 4.5/5 3 votes
  Italy Italian
  Servings: 1

Ingredients

  • 1 3/4 pounds all-purpose flour
  • 2 teaspoons salt
  • 6 eggs
  • 3 1/2 tablespoons water
  • 1 teaspoon fresh black pepper, ground

Directions

  1. Combine the flour and salt in a large bowl, making a well in the center.
  2. Place eggs, water and pepper in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As the dough is mixed, adjust the consistency with additional flour or water.
  3. Turn the dough out onto a floured work surface and knead until the texture has become smooth and elastic, about 4 to 5 minutes. Gather and smooth the dough into a ball, cover and let the dough relax at room temperature for at least 2 hours.
  4. Roll the pasta dough into thin sheets and cut into desired shapes by hand or by using a pasta machine. Cook as you would any other fresh pasta.
  5. The pasta dough can be cooked immediately or can be held under refrigeration for up to 2 days.