Quick Black Pepper Pasta

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If you eliminate the black pepper from this recipe, you have made a basic semolina pasta dough.

Chiara R. | April 28th, 2024

Recipe of Italy

Ingredients:

Qty	Unit	Ingredient
1 1/2	cups	Semolina Flour	Semolina Flour Semolina flour - pronounced 'sem-uh-LEE-nuh FLOW-er' is a type of flour made from durum wheat, a hard wheat variety. It's coarser in texture compared to typical wheat flour, with a yellowish color, and Read more...
2	teaspoons	Black Peppercorns » finely ground	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
1/2	cup	Water » warm	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...

Prep Time	Process Time	Overall Time
15 Minutes	10 Minutes	25 minutes

Directions:

1. Place the semolina flour and ground peppercorns in the work bowl of a food processor that has been fitted with the steel blade.

2. Process for 30 seconds to combine. With the motor running, add the warm water through the feed tube.

3. Process until a ball of dough is formed that cleans the sides of the work bowl.

4. Remove the dough from the processor and cut by hand or with a pasta machine to the size you enjoy.

5. Fresh Black Pepper Pasta takes anywhere from 4 minutes to 10 minutes to cook in a pot of boiling, salted water, depending how thick you've cut your noodles.

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