fresh black pepper noodles (PPN#168)

linguini summary: fresh cracked black pepper linguini tossed with ham, chili flakes, fiddleheads, onions and broccoli; asparagus as an alternative to fiddleheads; information about Presto Pasta Nights; (click on images to see larger views and more photos)

Way back in April (really?? How can April be so long ago already?), when we feasted on beautiful freshly harvested fiddleheads, we had a few fiddleheads left over (uncooked, of course). Not quite enough to serve on their own, but definitely enough to augment some broccoli in pasta.

linguini And we thought it might be fun to add some freshly ground pepper directly into the flours for the pasta (we use a mix of whole wheat, unbleached all-purpose and semolina). You can just make out the little black flecks of pepper in the linguini (I always vote for fettucine rather than linguini but T likes thin noodles with broccoli and ham… and who am I to argue, when he is doing all the cooking?)

We thought the black pepper flavour was going to be quite marked but in the end didn’t really notice much difference from our regular fresh pasta. Of course, it might have had something to do with all those chili flakes taking over. :lalala:

But still, it was delicious and the fiddleheads did NOT get lost in the mix. We boiled them just enough to be al dente (please read about the importance of cooking fiddleheads) and tossed them in with the rest of the sauce and they were a perfect addition.

If we do this again, we’ll have to try tossing the black pepper pasta with a very simple sauce – perhaps just lemon and butter. (And cut the noodles into fettucine rather than linguine :stomp:)

And maybe throw in some asparagus too, while asparagus is still in season. Garnished with a little grated aged gruyere. And possibly add a few oven-dried tomatoes for colour (and flavour). Mmmm, that might be good!

What do you think?

Presto Pasta Nights - every FridayPresto Pasta Nights #168

Over three years ago, Ruth (Once Upon a Feast) created this weekly event for people to share their favourite pasta dishes. Sweet Kitchen (The Sweet Kitchen) is hosting PPN this week.

For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:

  • How to Join PPN prestopastanights.com/2009/02/how-to-join-presto-pasta-night-fun.html
  • Who’s Hosting PPN? prestopastanights.com/2008/06/look-whos-hosting-presto-pasta-nights.html

 

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2 responses to “fresh black pepper noodles (PPN#168)

  1. maybelles mom

    you know, i have totally found this flavoring thing to be true of most flavored/ colored pastas i have made. but it looks good.

    Yes, at least this one looked okay. It was much more successful than the time we used red wine instead of water to make the pasta. And you’re right, MM, I had forgotten that flavouring the pasta itself doesn’t really work. I seem to remember making lemon pasta once too. It looked beautiful but didn’t really taste all that much of lemon. -ejm

    Reply
  2. Sweet Kitchen

    Love the idea of adding pepper to the pasta. I will definitely need to try this next time!

    Sorry for missing your submission but I didn’t receive your email. The roundup’s been updated now. Thanks for your patience!

    Thank you, SweetK! So sorry to hear about the email problem and hope it’s sorted out now. If you do add pepper to your fresh pasta, make sure you add lots. It looks pretty but the flavour seemed to get lost. (heh. a lot of that going around this week….) -ejm

    Reply

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