Description
A simple, classic Italian pasta with an olive oil and garlic sauce
Ingredients
Scale
- 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
Instructions
- For pasta dough, combine all ingredients in a mixing bowl with a hook attachment.
- Mix on low speed until well combined. The dough should be shiny in texture.
- Let the dough rest for 30 minutes.
- Roll the dough to desired thickness and length.
- Cut with spaghetti attachment or roll through a chitarra.
- Make nests with the pasta, sprinkled with semolina flour and reserve. The pasta can be made ahead and frozen.
- Cook pasta in salted water to desired texture.
- 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.
- Remove from heat, add pepper flakes, and add some pasta water to create a sauce.
- 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.
- Season with salt and pepper and garnish with fresh chopped parsley.
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Pasta
- Cuisine: Italian