Try this Fresh Black Pepper Pasta recipe, or contribute your own.
Suggest a better descriptionPut the flour on a flat surface and shape it into a mound. Make a well in the center and add the eggs, salt, olive oil, 2 tablespoons water, and the ground pepper. (Be sure when you grind the pepper that it isnt too large or it will tear the pasta.) Mix with a wooden spoon by combining the eggs and the flour with a circular motion, taking some flour from the inside of the well. Add the remaining water and mix until it comes together. Transfer the dough onto a floured board and knead it for 10 minutes. Work the dough into a ball, cover it with a bowl, and let it rest for 15 minutes. Roll the dough (using more flour, if needed) into a cylinder about 6 inches long and slice into 1-inch pieces. Flatten each piece of dough with a rolling pin or the palm of your hand. Roll dough out on a pasta machine.
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Serving Size: 1 Pound (786g) | ||
Recipe Makes: 1 Pound | ||
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Calories: 1637 | ||
Calories from Fat: 500 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 2115mg | 651 % | |
Sodium 3877.3mg | 134 % | |
Potassium 1018.1mg | 27 % | |
Total Carbohydrate 191.3g | 56 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 183.8g | ||
Protein 88g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1637
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