Fresh Black Pepper Pasta

Photo: flickr user waldopics

Ingredients

2 cups All-purpose flour

2 Eggs at room temperature

1/2 teaspoon Salt

1 tablespoon Olive oil

4 tablespoons Water

1 tablespoon x Heaping finely

Ground fresh pepper

Preparation

Put 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 isn't 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.