Black Pepper Pasta with Arugula and Lemon Ricotta

Stuck in a dinner rut?  Give fresh pasta a try.  This homemade black pepper pasta pairs up with spicy arugula and just enough creamy lemon ricotta to cool it off.  Perfect summertime meal.

From AnkarsrumUSA recipe developer, Carmi Adams:

When it comes to homemade pasta, I find that spending a little extra money on a specialty flour makes all the difference.  I prefer using only finely ground semolina/durum flour.  It’s high gluten content and distinct flavor give me the texture and taste that I want out of a pasta.  If you mill your flour at home, give durum or kamut wheat a try for pasta.

This is the flour I use. Make sure the semolina flour is finely ground, and not coarse.

 

Using the pasta attachments is pretty straightforward.  Check it this video for more detailed instructions.  Just a quick note: Do not submerge these attachments in water to clean!  Read the user’s manual on how best to care for them.

Making pasta dough in a machine is a little different than making it by hand, and the ingredients in the recipe reflect that.  Mixing up the dough in the stainless steel bowl requires a little patience at first to wait for all the flour to incorporate.

One thing you don’t want is sticky pasta dough, so don’t be tempted to add a lot more water to bring it all together.

 

If you are looking to invest in the pasta attachments, I always recommend starting with the lasagna one first.  This will give you large sheets of fresh pasta dough to make lasagna or filled pasta such as ravioli or tortellini.  These large sheets can then be run through the other attachments to make different size noodles, or if you can only invest in one at a time, use a sharp knife to cut the sheets into strands of noodles.

Generously dust dough with extra flour when rolling through the attachment to prevent from sticking.

 

If cooking the pasta the same day it is made, generously dust each portion of noodles with flour and create a little nest out of them until ready to cook.  If not cooking for several days, I recommend draping over a pasta drying rack or laying out flat so they don’t start to clump and stick together.

Don’t be shy with the amount of flour used to dust them to prevent sticking together.

 

I like no-cook or minimally cooked sauces/toppings for my pasta when the weather is hot.  This one is a simple mixture of ricotta, salt and lemon zest that gets tossed with the freshly cooked pasta and a little pasta water to turn it into a sauce.  Add in some fresh arugula and toasted pine nuts and cook just until the arugula begins to wilt.

When draining the pasta, don’t forget to reserve some to turn this mixture into a sauce that will coat the pasta.

 

This recipe makes just over 1 1/2 pounds of pasta.  You can half all measurements if you prefer a smaller batch.  Please let us know if you have any questions or comments.  Enjoy!

 

Black Pepper Pasta with Arugula and Lemon Ricotta

 

Prep Time: 30 minutes

Cook Time: 3-4 minutes

 

Pasta Dough:

2 large eggs

2 large egg yolks

180 g. (3/4 cup) water

3 g. (1/2 tsp.) kosher salt

0.5 g. (1/4 tsp.) freshly ground black pepper

602 g. (3 1/2 cups) finely ground semolina/durum/pasta flour (for whole grain/home milling use durum flour/grain, decrease water by 1-2 tablespoons)

Sauce:

850 g. (30 oz.) whole milk ricotta

2 g. (1 heaping tsp.) fresh lemon zest

6 g. (1 tsp.) kosher salt

85 g. (3 cups loosely packed) fresh baby arugula

160 g. (1 cup) toasted pine nuts

Additional ingredients:

semolina flour for dusting noodles

salt for pasta water

lemon wedges and olive oil for garnishing pasta, if desired

 

Set up the Ankarsrum mixer with the stainless steel bowl and the roller/scraper.  Add the first 5 ingredients of the pasta dough and mix on medium speed (3 o’clock) until thoroughly combined.  Add in the semolina flour and mix on low speed (1 o’clock) until the mixture begins to come together and form large clumps, approximately 1 minute, scraping the dough off the roller as needed.  Adjust roller about 1/2 inch from side of bowl and lock in place and continue kneading on medium speed (3 o’clock) until flour is fully incorporated.  Cover and let sit for 30 minutes.

For Lasagna Roller:

Attach roller to Ankarsrum base.  Divide dough into 6 portions.  Make sure to keep the dough covered when you are not working with it.  Take one portion and flatten with your hands.  Set attachment on the widest setting, turn speed on low (1 o’clock) and roll dough through.  Fold in half and roll through again.  Adjust roller to the next setting down and roll dough through.  Continue to adjust setting and roll portions of dough through until desired thickness is achieved.  For a slightly thicker rustic noodle cut into strands with a knife, take it down to setting number 4.  For a thinner noodle, or to run through the other attachments, take it down to setting number 5.

For Spaghetti and Fettuccine Roller:

Attach tagliatelle or fettuccine roller to Ankarsrum base.  Take dough that was rolled through the lasagna roller and gently feed through the attachment.  Lightly dust and toss fresh noodles with semolina flour to keep them from sticking together.

If you do not have the lasagna roller, take dough portions, gently knead and then roll to about 1/8 inch thickness with a rolling pin.  Run through tagliatelle and/or fettuccine roller and lightly dust and toss fresh noodles with semolina flour to keep them from sticking together.

Bring a large pot of salted water to a boil.

While water comes to a boil, whisk together the ricotta, lemon zest and salt in a medium bowl.

Cook pasta for 2-3 minutes in boiling salted water.  Reserve 1/2 cup pasta water and drain the rest.  Add pasta and reserved water back to the pot along with the ricotta mixture.  Cook over medium low heat for 1 minutes, until ricotta mixture becomes a sauce that coats the noodles.  Add in the arugula and pine nuts and cook just until arugula begins to wilt.

Serve immediately with lemon wedges to squeeze over pasta, if desired.

 

Yield:  8 servings (pasta dough yields 1 pound 9 oz. pasta)

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.