Reviews Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
Back to Pasta with Black Pepper and Parmesan All Reviews for Pasta with Black Pepper and Parmesan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pasta with Black Pepper and Parmesan Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pound durum or all-purpose flour 3 large eggs 6 tablespoons extra-virgin olive oil Fine sea salt and freshly ground pepper 1/2 cup water Semolina flour, for dusting 8 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned 1 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh flat-leaf parsley
Gallery Pasta with Black Pepper and Parmesan
Recipe Summary Servings: 4
Gallery
Pasta with Black Pepper and Parmesan
Pasta with Black Pepper and Parmesan
Pasta with Black Pepper and Parmesan
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pound durum or all-purpose flour 3 large eggs 6 tablespoons extra-virgin olive oil Fine sea salt and freshly ground pepper 1/2 cup water Semolina flour, for dusting 8 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned 1 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh flat-leaf parsley
Directions
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.
Reviews
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
8 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 3 1 star values: 0
All Reviews for Pasta with Black Pepper and Parmesan
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Black Pepper and Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
