Shapes: 4 teaspoons (10g) whole black peppercorns or freshly ground black pepper 350g 00 or all-purpose flour 50g semola rimacinata or semolina flour 4 large eggs, plus 1 to 2 yolks
Toast the whole peppercorns in a dry skillet over medium heat until fragrant, shaking the pan often, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder until fine. Sift the pepper to remove any large pieces, then mix it with the flours.