Pasta Aglio E Olio with Homemade Pasta
Ingredients
Scale
- 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
Instructions
- Mix the salt, flour and seminola in a large mixing bowl
- Make a well in the center of the flour
- Add the eggs to the well in the flour
- Slowly start mixing the eggs into the flour, a little bit at a time until it’s all incorporated, but still sticky
- 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
- Wrap the dough in plastic wrap and let rest for about 30 minutes, or refrigerate for a few hours
- 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
- You can cut it here, but I like to run it through a pasta machine a few times until it’s nice and thin
- Fold the dough and cut with a knife or pizza cutter into noodles
- Bring a pan of salted water to a boil, add the noodles and cook for a few minutes
- Watch them carefully, and test every few minutes until they are cooked through, but still have a little bite
- for the sauce:
- Heat the oil in a large skillet
- Add the garlic and let cook a minute or so
- 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
- Toss the noodles with the sauce
- Add the parsley, Parmesan and red pepper flakes