Black Pepper Tagliolini

Delicate, ribbon-like tagliolini pasta seasoned with coarse black pepper for a subtly spicy and aromatic homemade pasta, perfect for elevating any Italian dish.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 cups unbleached all-purpose flour, plus additional for dusting

½ teaspoon coarse kosher salt

2 large eggs, at room temperature

2 teaspoons coarse-ground black pepper

5 to 7 tablespoons water, divided

Semolina flour, for dusting

Directions

On a clean work surface, stir together 2 cups all-purpose flour and salt with a fork. Form mixture into a mound; make a well in center of mound. Add eggs, black pepper and 3 tablespoons of water to well.
Using fork, slowly mix some of the flour into the egg mixture, pulling from the inner edge of the well. Continue gradually mixing in the flour into the well until a shaggy dough forms. Add enough of the remaining water, 1 tablespoon at a time, if the dough is dry and crumbly.
On lightly floured surface, knead dough for 10 to 12 minutes or until smooth and dough springs back when lightly touched. Flatten dough into a 4-inch square. Wrap dough in plastic wrap; let rest at room temperature for 1 hour.
Cut dough into quarters. Assemble pasta machine or pasta roller attachment according to the manufacturer’s directions; set rollers at the widest setting. Lightly dust one portion of dough with additional all-purpose flour; press to flatten dough to ¼-inch thickness.
Feed dough once through the pasta rollers at the widest setting. Lay the pasta on the work surface and fold it into thirds; lightly dust with all-purpose flour. Feed dough through pasta rollers at the widest setting one more time. Set pasta rollers to the second-widest setting. Feed dough once though the pasta roller. Fold dough in half; feed through one more time.
Continue feeding dough through progressively narrower roller settings until dough is about ¹⁄₁₆ inch thick, dusting dough at each setting with all-purpose flour if necessary to prevent sticking.
Lay pasta sheet flat on a lightly floured surface and generously dust with semolina flour; lightly cover with a clean kitchen towel. Repeat rolling out remaining 3 portions of dough.
Remove pasta rollers and attach the pasta cutter according to manufacturer’s directions. Feed each pasta sheet through the pasta cutter to make ribbonlike strands of pasta. (Or, fold each pasta sheet lengthwise in half; repeat folding in half until sheet forms a 3-inch-wide roll. Cut pasta roll crosswise into ¼-inch-wide slices. Shake pasta strands apart and light dust with semolina flour to prevent strands from sticking together.)

Black Pepper Tagliolini

Recipe Information

Ingredients

Directions

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Black Pepper Tagliolini

Recipe Information

Ingredients

Directions

More Recipes

Related Categories