Name: Spaghetti Aglio Olio
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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