The Other Pepper PastaIn an effort to rescue ourselves from the series of spectacular failures that was the string of Aleppo pepper pasta experiments, the idea was put forth this afternoon to try for white pepper pasta instead. Some quick recipe triangulation suggested one half tablespoon of finely ground white pepper per egg of pasta, so we went with that. We made the dough into farfalle.
The effect of the pepper in the pasta was very subtle. There was no pronounced peppery taste. What happened instead was a pervasive, gentle warmth. We ate the pasta under copious amounts of garlic (and the oil we fried it in), chives, basil and cheese, and still the low peppery oomph floated up through all of that. Next time, we will try it with black pepper. Highly recommended.
The making of farfalle was interesting, too; we had not yet done that on any grand scale. It took some time to do it, but it was a pleasant enough task that we did not really notice (it took us 45 minutes to finish off two eggs worth of dough; usually we manage to get through dough much faster than that). It was a useful way to listen to the news.
I am having a Brown Cow for dessert.
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