Black Pepper Bow-Tie Pasta

Black Pepper Bow-Tie PastaRecipe

Photo: Jonny Valiant; Styling: Blake Ramsey Murray

Gift thoughtfulness this holiday season with homemade Black Pepper Bow-Tie Pasta and you’ll be on the nice list this year!

Yields 3/4 lb. pasta


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1 2/3 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
2 teaspoons pepper
1/2 teaspoon salt


Hands-on: 45 Minutes
Total: 25 Hours

1. In a large bowl, using an electric hand mixer on medium speed with dough-hook attachments, combine flour, eggs, olive oil, pepper, salt and 2 Tbsp. lukewarm water. Mix until just combined.

2. On a floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as necessary. Wrap dough in plastic and allow to rest for 15 minutes.

3. Working with 1/2 of dough at a time, roll out on a floured surface until very thin. Transfer dough to a cutting board and use a sharp knife or pizza cutter to make 1-inch-wide strips. Slice strips at 1 1/2-inch intervals, creating small rectangles. Pinch centers of rectangles together to make bow-tie pasta. Let pasta dry for 24 hours on a floured towel or wire rack.

4. Cook pasta in salted boiling water until al dente, about 5 minutes, then serve with your favorite sauce.

Created date

October 2015