Pasta Aglio E Olio with Homemade Pasta

Pasta Aglio E Olio is the perfect stay at home on Sunday and cook something wonderful kind of meal.  It’s simple and classic and this version is even better with homemade noodles.  You certainly don’t have to make the noodles yourself, you can always substitute a pound of dried spaghetti or linguine, but homemade noodles really make this dish stand out.  When you are using simple ingredients like this, the quality of the ingredients are even more important than they are in a more complicated dish.

Pasta Aglio E Olio with Homemade Pasta

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• Author: Rocky Mountain Woman

Ingredients

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• for the pasta:
• 3/4 C all purpose flour
• 1/4 C seminola
• 2 large eggs
• 1/2 t sea salt
• for the sauce:
• 1/3 C really good olive oil
• 8 large garlic cloves, thinly sliced
• 1/2 t crushed red pepper flakes
• 1/2 C minced fresh parsley
• 1 C of grated Parmesan, with extra for serving

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Instructions

1. Mix the salt, flour and seminola in a large mixing bowl
2. Make a well in the center of the flour
3. Add the eggs to the well in the flour
4. Slowly start mixing the eggs into the flour, a little bit at a time until it’s all incorporated, but still sticky
5. Turn out onto a floured surface and knead with floured hands until smooth and elastic, about 5 to 10 minutes. If needed, incorporate a little additional flour
6. Wrap the dough in plastic wrap and let rest for about 30 minutes, or refrigerate for a few hours
7. Cut the pasta in half and roll out each half on a well floured surface with a floured rolling pin until it’s fairly thin
8. You can cut it here, but I like to run it through a pasta machine a few times until it’s nice and thin
9. Fold the dough and cut with a knife or pizza cutter into noodles
10. Bring a pan of salted water to a boil, add the noodles and cook for a few minutes
11. Watch them carefully, and test every few minutes until they are cooked through, but still have a little bite
12. for the sauce:
13. Heat the oil in a large skillet
14. Add the garlic and let cook a minute or so
15. Carefully remove the pasta from the pan, letting it drain for a bit before adding to the skillet with the olive oil so a little bit of the pasta cooking water is incorporated into the sauce
16. Toss the noodles with the sauce
17. Add the parsley, Parmesan and red pepper flakes