Fresh Pasta from Scratch

If I had to pick a Valentine other than the Ry-guy, it would be carbs…all the carbs, in fact.  Never met one that I didn’t adore.  At the tippy-top of the list, just slightly under my beloved potatoes (I want to be buried with potatoes.  “Here lies Simon the Spud.”) is pasta, specifically handmade, fresh pasta.  When I’m offered up a picture-perfect plate of fresh made, al dente spaghetti, my little carb lovin’ heart skips a beat.  That’s exactly what happened at a Valentine’s Day themed “aphrodisiac” cooking class at Lon’s at The Hermosa Inn.  Chef de Cuisine Alejandro Martinez wooed us with Spaghetti Aglio Olio, demonstrating to the class attendees that fresh pasta is in a league of its own.  However, it’s not the pasta that was considered the aphrodisiac (though it definitely gets my engines revved!). Apparently, it was the spicy crushed red peppers he included in the sauce that increase endorphins.  Me?  I’m stickin’ with the carbs.

Fresh Pasta

Chef Martinez walked us through pasta making, step by step (his recipe in full printable form below).  Using a combo of semolina and all-purpose flour, he made a point of noting that the dough needs time to rest before being pressed and cut.  While it rests, the gluten binds to create the desired tender elasticity.  After pressing it on a pasta machine, he cut it on a chitarra.  A chitarra is a simple device where a pasta sheet is laid over top, then rolled over with a rolling pin, cutting the sheet into perfect spaghetti sized strands.

As the pasta cooked, he sautéed garlic in extra virgin olive oil with crushed red pepper, salt and pepper.  When the pasta is that good, don’t hide it with a bunch of sauce!

Have you ever made fresh pasta?  Haven’t and want to give it a go with chef’s recipe?  Keep scrolling…

Spaghetti Aglio Olio Recipe

Spaghetti Aglio Olio

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Joanie Simon
• Total Time: 1 hour 10 mins
• Yield: 2 servings 1x

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Description

A simple, classic Italian pasta with an olive oil and garlic sauce

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Ingredients

Scale 1x2x3x

• 625 grams AP flour
• 125 grams semolina flour
• 500 grams egg yolk
• 1 whole egg
• 3 cloves fresh garlic
• 3 T extra virgin olive oil
• 1 t crushed red pepper
• 1 t salt
• 1 t pepper
• 2 T chopped parsley

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Instructions

1. For pasta dough, combine all ingredients in a mixing bowl with a hook attachment.
2. Mix on low speed until well combined. The dough should be shiny in texture.
3. Let the dough rest for 30 minutes.
4. Roll the dough to desired thickness and length.
5. Cut with spaghetti attachment or roll through a chitarra.
6. Make nests with the pasta, sprinkled with semolina flour and reserve. The pasta can be made ahead and frozen.
7. Cook pasta in salted water to desired texture.
8. For the dish, lightly heat olive oil in a sauté pan while the pasta cooks and add garlic and lightly fry without adding color to the garlic.
9. Remove from heat, add pepper flakes, and add some pasta water to create a sauce.
10. Once the pasta is cooked, add it to the pan of sautéed garlic and place the pan back on the heat to finish cooking for a minute or two until the sauce absorbs.
11. Season with salt and pepper and garnish with fresh chopped parsley.

• Prep Time: 1 hour
• Cook Time: 10 mins
• Category: Pasta
• Cuisine: Italian

*This post was sponsored by Lon’s at The Hermosa Inn.  My attendance at this cooking class was provided complimentary.