Cracked Black Pepper Pasta

I have literally just finished my last mouthful and run for my camera memory card, uploaded my piccies and started this blog post. That’s how good I thought tonight’s dinner was – I had to share it with you right now!

Having iPlayered Lorraine Pascale’s new TV series and been captivated by her cracked black pepper homemade pasta I knew I had to make it myself – I am a total black pepper addict, love, love, love it! 

The recipe (at the end of this post) makes enough for two hungry people for tea. And me and the Hungry Hubby are certainly just that. After the pasta has had a little rest in the fridge, roll it through your pasta machine until you can start to see your hand through the pasta sheet, as Lorraine instructed however, if you grind the pepper too coarsely, it can tear the pasta the finer you roll it.  Do watch the video in the link above of Lorraine making this dish so you can see what you’re aiming for. Now here comes the inventive bit (Lorraine is great at finding DIY solutions to not having the exact right tools to hand, probably because she’s a trained mechanic as well as chef and model…) – you dry the pasta on a coat hanger! 

Now, here’s where I really started to deviate – I wanted a mushroom sauce which was less about the cream and more about other flavours. Notably, smoked pancetta pieces, normal white and baby chestnut mushrooms, marsala wine, a splosh of cream and a carpet of parsley. Of course, served with plenty of parmesan. 

Print
Cracked Black Pepper Pasta with Marsala Mushrooms and Pancetta
Adapted from a recipe by Lorraine Pascale, I've very much made this dish my own.
Servings: 2
Author: Just Jo
Ingredients
For the pasta
  • 200 g tipo 00 flour
  • 2 eggs
  • 1 tsp olive oil
  • 1-2 tsp freshly cracked black pepper
For the sauce
  • 1 tbsp olive oil
  • 100 g rindless pancetta cut into cubes slightly less than 1cm big
  • 8-10 chestnut mushrooms halved or quartered
  • 6-8 button mushroom sliced thinly
  • 3-4 tbsp Marsala wine
  • 40-60 ml single cream
  • Plenty of fresh parsley roughly chopped
  • Plenty of parmesan to serve
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Unwind and hang your pasta out to dry on a coat hanger, if you don't have a pasta specific drying contraption!
  5. Leave at least 30-40 minutes to dry out.
  6. Bring a large pan of water to the boil, slide in the pasta and cook for probably around 5-6 minutes - once it rises to the surfaces and floats there, it is cooked.
  7. Reserve one cup (250ml) pasta water and drain the remaining water away.
  8. Meanwhile, prep the sauce: heat the oil in a large saucepan, toss in the pancetta cubes - cook on medium heat until the fat has rendered out and the pancetta is just browned.
  9. Add in your mushrooms - they will suck up the juices immediately but patience! Keep on cooking them and they will soften and release them again in a few minutes.
  10. Now pour in your Marsala and allow it to reduce but not fully evaporate away.
  11. Stir the cream in and dribble in enough of the reserved pasta water to "let down" the sauce to your preferred consistency.
  12. Tip in your drained pasta, herbs and cheese and toss to spread the ingredients around coating each strand of pasta.

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Like this post? Then why not try these related recipes:

 
By | 2017-07-18T20:17:50+00:00 October 4th, 2011|Categories: Pasta, Traditional Home Cooking, Weekend Cooking|Tags: , , , , , , |12 Comments

12 Comments

  1. Shaz 04/10/2011 at 21:29 - Reply

    Wozzer that looks fantastic!!! Jo, my marriage made in heaven…. well mushies and Marsala and on top of that pasta fantastic…. cant wait for the next installment…. got some 00 flour in my ocardo order today…….off to dust the pasta maker down xx

    • jobakes 04/10/2011 at 21:36 - Reply

      Well wonder if you have the same fancy farina as me as I got mine from Ocado! It comes up beautifully yellow :D. And if you like Mushies and Marsala, you’ll lurve my Marsala mushroom lasagne – I posted the recipe on TTOD and I have an album for it on Facebook if you want to take a peak. Might have to do a re-issue on here though … 😉

  2. eat little bird 04/10/2011 at 21:37 - Reply

    Oh my gosh, black pepper IN the pasta??? That sounds delicious!!! And the pancetta and mushroom sauce … drooling even though I just finished my (very late) dinner! Can’t wait for the next instalment!

    • jobakes 04/10/2011 at 21:47 - Reply

      I know! What an inspired idea hey?! Of course, it came from The Pascale not my subconscious or anything lol. It really does brung something to pasta – I’m a spice junkie and me loves me pepper (spoken in my best Cookie Monster voice :D!)

      • eat little bird 04/10/2011 at 21:52 - Reply

        I would love to try this pasta recipe. I’ve only used my KitchenAid pasta attachment once but would like get into pasta making more often. This recipe is truly inspirational!

        P.S. Love the use of the coathanger – I would never have thought of that!

        • jobakes 04/10/2011 at 21:59 - Reply

          Cucina tells me fresh pasta is a celebratory dish, not an everyday one, in Italy. But trouble is, once you try it, its so easy to make and tastes so much more wonderful than dried stuff that it’s hard not to sneak it into midweek meals!

          Again, Lorraine P came up with the genius of using a coat hanger – she’s one awesome independent woman 🙂

  3. Liz Headon 04/10/2011 at 22:47 - Reply

    You know the trouble with TV cookery programmes ? They keep tempting me to break my frugal habits of a lifetime. Now, just from reading your blog post (I haven’t even seen the programme) I’m thinking I NEED a pasta machine. And I don’t… I sooo don’t…

    • jobakes 04/10/2011 at 22:58 - Reply

      Click the link Liz! Cliiiiick the link! Mwuahaha!

  4. NYinRome 05/10/2011 at 11:28 - Reply

    Jo had so much fun reading that! This is a great find……indeed……
    hey btw, how did the scarpetta go? 😉

    • jobakes 06/10/2011 at 14:05 - Reply

      LOL Terri, I scarpetta’d it up right nicely! So wish I had the time to have homemade pasta more often, it’s such a joy – the simpler the sauce to go with, the better in my book too 🙂

  5. Shaz 06/10/2011 at 16:02 - Reply

    Thanks Mrs, will make this real soon, with my Farchioni “00” organic white pasta flour, now must look for the yellow stuff!!

    • jobakes 06/10/2011 at 16:05 - Reply

      I think having really good quality eggies goes a long way to making the glorious yellow colour Shaz, so fear not – you’re organic white stuff will more than do 😉

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