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BLACK PEPPER PASTA

3 1/2 cups all-purpose flour plus 1/2 cup for dusting your work surface
4 jumbo eggs
1 tablespoon virgin olive oil
2 tablespoons finely ground fresh black pepper (in coffee grinder)

Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs,
oil and pepper. Using a fork, beat together the eggs, oil and pepper
and begin to incorporate the flour starting with the inner rim of
the well. As you expand the well, keep pushing the flour up to
retain the well shape. Do not worry that this initial phase looks
messy. The dough will come together when half of the flour is
incorporated. Start kneading the dough with both hands, using the
palms of your hands. Once you have a cohesive mass, remove the
dough from the board and scrape up any leftover crusty bits. Discard
these bits. Lightly flour the board and continue kneading for 3
more minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your
board when necessary. Wrap the dough in plastic and allow to rest
for 30 minutes at room temperature.

Note: Do not skip the kneading or resting portion of this recipe.
They are essential for a light pasta.

Yield: 1 pound

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