Pasta Aglio E Olio with Homemade Pasta

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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


  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