Fresh Cracked Black Pepper Pasta Recipes

CREAMY LEMON PEPPER SAUCE

Steps:

• Melt butter in a large pan/skillet.
• Add garlic and allow to saute gently for 30 seconds until fragrant.
• Pour in the cream and lemon juice then add the pepper.
• Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from the heat and stir in the Parmesan and the parsley.
• Season to taste then add the cooked pasta.
• Toss with the reserved pasta water until the pasta is coated and creamy.
• Serve with Parmesan cheese and freshly cracked pepper.

CACIO E PEPE (SPAGHETTI WITH BLACK PEPPER AND PECORINO ROMANO) RECIPE

Steps:

• Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
• Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
• Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table.

BASIL PASTA WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons butter, thinly sliced lemon, and minced fresh garlic. Cook for about 5 minutes, stirring a couple of times, until lemon slices brown and release juices and minced garlic is browned but not burned. Remove from heat and add 2 more tablespoons of butter. Stir until it melts. Remove lemon slices from the skillet.
• Bring a large pot of water to boil. Add pasta and cook al dente according to package instructions. Drain pasta.
• Add hot, drained, and cooked pasta to the cast-iron skillet with butter and garlic. Stir everything well.
• Add 2 more tablespoons of butter and grated Parmesan cheese. Stir on low-medium heat for a couple of minutes to spread out the cheese among the pasta and melt it a bit. Remove from heat. Taste and season with salt.
• Add half of the fresh chopped basil to hot pasta and mix everything well.
• When ready to serve, top with the remaining half of fresh chopped basil, toasted pine nuts, and cracked black pepper.

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.

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