Best Black Pepper Pasta Recipes

CRACKED BLACK PEPPER PASTA

Steps:

• Clean and dry a few coat hangers to dry the pasta on.
• Into the bowl of a food processor, add the flour, eggs, oil, and black pepper. Process until the mixture resembles breadcrumbs. Put the mixture onto your work surface and knead it lightly for a few minutes until it is smooth. It should be quite stiff. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• To make in a pasta machine: Take a quarter of the pasta and pat it into a flat rectangle with your hands. Feed it through the widest setting on the pasta machine. Fold that piece in thirds into a rectangle shape and feed it through again. After you have fed it through on the initial setting, there is no need to keep folding it, just keep feeding it through, making the setting narrower each time.
• If the pasta rips while using the pasta machine, don't worry, just fold it back into a rectangle and feed it through the widest setting again. A rip may mean that there is an obstruction in the pasta machine between the rollers. If that is the case, just open the machine to the widest setting and let whatever was stuck in there fall out.
• If the pasta sticks to the machine, just flour the machine a little to help ease the pasta through.
• When you have fed the pasta through on the narrowest setting, sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• To make the pasta by hand: Dust the work surface very lightly with flour. Take a quarter of the dough and put it on the work surface. Pat the dough with your hands into a flat rectangle. Lightly flour a rolling pin and roll it out until it is a very long and thin rectangle.
• My rectangle was 5 to 6 inches wide and very, very long. The pasta is ready when it is so thin that if you lift it up and put your hand behind it, you can see your hand through it.
• Sprinkle the top with a little flour and fold it in half, short end to short end, then again, and again and again until you have a smaller rectangle. With the folded edge facing you, cut vertical strips about 1/2-inch wide along the width of the pasta, then carefully take one strip, unfold it completely and hang it on the coat hanger.
• Repeat with the rest of the pasta, using a quarter piece of the dough each time.
• Once all of the pasta is hung, bring a large pan of salted water to the boil. Add the pasta, in one or two batches depending on how big your pan is, and cook for 4 to 5 minutes, or until the pasta is just cooked through. Using a pair of tongs, remove the pasta from the pan and, drain in a colander. If cooking the pasta in batches keep the first batch warm while cooking the rest.
• Once all the pasta is cooked and drained, drizzle with some of the olive oil, sprinkle a few basil leaves over the top and serve immediately.
• This is delicious used in the Creamy Pancetta Sauce with Mushrooms and Parmesan.

PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
• Add salt and pepper to taste.
• Toss sauce with pasta and black beans.
• Refrigerate until ready to serve.

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.

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

BLACK PEPPER ANGEL HAIR PASTA WITH SMOKED SALMON

Steps:

• In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume.
• Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve.
• With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended.
• In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking.
• In a 10 to 12 inch saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.

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.

FRESH CRACKED BLACK PEPPER PASTA

Steps:

• Simply tip the flour into a bowl and crack on the eggs following closely with the oil & pepper I like to use a fork to bring it all together then knead with my hands until it comes together in a ball which I wrap in cling film and leave for at least thirty minutes if not an hour When chilled, roll out then feed through a pasta machine working down the sizes until you have a thin sheet you can almost see your hand through Now you have a very long strip of pasta, dust very lightly in flour, fold in half over and over until you can't fold any more then slice as thickly or thinly as you like. I like it about in 1cm wide strips Unwind and hang your pasta out to dry on a common or garden hanger, if not a tool especially for the job! Leave at least 30-40 minutes to dry out Bring a large pan of water to the boil, slide in the pasta and cook for probably around 5-6 minutes - once it rises to the surfaces and floats there, it is cooked

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.

SWORDFISH, BLACK BEANS AND RED PEPPER PASTA

Steps:

• Bring water to boil in covered pot for pasta, and chop whole onion.
• Heat large nonstick pan until it is very hot, reduce heat to medium high and add oil and onion. Saute onion until it begins to brown.
• Mince garlic, and add to onion.
• Wash, trim and seed whole pepper, and add to onion. Stir in cumin and red pepper flakes.
• Drain the beans, and rinse them. Reserve half for another use.
• Wash and cut swordfish into bite-size pieces. Add to the softened vegetables, and brown on both sides.
• Cook pasta according to package directions.
• Add 1/2 of the package of peas to the pan, and cook until peas and swordfish are done. Add the beans one minute before dish is cooked.
• Meanwhile, mix orange juice, vinegar and olive paste (or chop olives and stir in) in a serving bowl.
• Drain pasta and spoon into bowl with vegetables and swordfish, and mix well. Season with salt and pepper, and serve with bread.