Peppery Pasta.


A long time ago I watched an episode of Lorraine Pascale’s Home Cooking Made Easy. She made some delicious looking cracked black pepper pasta and as ever I thought “ahhh yes, I should give that a try”, but didn’t actually ever get around to it. There’s no real excuse, I have the pasta making attachment for my kitchenaid mixer, I usually have flour, eggs, olive oil and pepper…

I saw the recipe again recently and so thought yes, really should do this…


Cracked Black Pepper Pasta Recipe – taken from Home Cooking Made Easy by Lorraine Pascale.


400g ’00’ flour, plus extra for dusting

4 eggs

1 tbsp olive oil, plus extra for drizzling

1-2tbsp cracked black pepper


Put all of the ingredients into a food processor and blitz until they resemble breadcrumbs, then empty the mixture onto the work surface and knead it lightly to form a ball of dough. Alternatively empty all the ingredients into the bowl of a stand mixer and mix using the dough hook until it forms a ball. The dough should be quite stiff and smooth. Wrap the dough in cling film and rest for 30 minutes at room temperature.


Dry ingredients….


Add eggs and oil…..


Cling filmed and resting……….


Divided into portions and ready to roll….




First rolling…


Rolled and done!

If making the pasta by machine, divide into manageable pieces and feed through on the widest setting until smooth and elastic. Next reduce the thickness until it is as required!

If making the pasta by hand….. good luck!

To cook, drop into a pan of salted boiling water and cook for 4-5 minutes.



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