Cracked Black Pepper Pasta Recipes
MUSHROOM AND BLACK PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.
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- 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 like for tagliatelli.
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