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
[tasty-recipe id=”6807″]
*This post was sponsored by Lon’s at The Hermosa Inn. My attendance at this cooking class was provided complimentary.
