Authentic Homemade Spaghetti Aglio E Olio // Garlic and Oil Pasta
Homemade Spaghetti Aglio E Olio Recipe that is so simple to make absolutely jam packed with delicious garlic and olive oil flavor. Yes I realize I pronounced the “G” in the video.
There is nothing like homemade pasta, and this pasta Recipe is worth every second of making it.
PRINT THIS RECIPE: https://www.billyparisi.com/homemade-spaghetti-aglio-e-olio-recipe
SUBSCRIBE: https://bit.ly/2zql9ha
WEBSITE: https://billyparisi.com
INSTAGRAM: https://www.instagram.com/ChefBillyParisi
FACEBOOK: https://www.facebook.com/ChefBillyParisi
PINTEREST: https://www.pinterest.com/ChefBillyParisi
Ingredients for this Homemade Spaghetti Aglio E Olio Recipe
For the Pasta:
• 4 cups of Bob’s Red Mill Organic All-Purpose Flour
• 5 eggs
• sea salt to taste
• water as needed
For the Aglio E Olio
• ¼ cup of good olive oil
• 12 to 15 finely shaved garlic cloves
• crushed red pepper flakes to taste
• Finely minced parsley to taste
• sea salt to taste
• shredded parmesan cheese for garnish
•
Serves 2
Prep Time: 60 minutes
Cook Time: 10 minutes
Note: This pasta recipes makes a lot of leftover spaghetti noodles so freeze it up to 2 months or place it in the refrigerator for up to 3 days.
Procedures:
1. Spaghetti: Add the flour to a clean surface and make a well using your hands. Add the eggs to center of a well and whisk using a fork.
2. Gradually bring in flour from the outside until it is combined. Use a bench knife to scrape together all of the ingredients and knead for 10 to 12 minutes. Add water or flour as needed.
3. Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 20 to 30 minutes.
4. Next, divide the dough into 2 sections and roll out each piece using a pasta roller with hand crank on the lowest setting, which is 0. Run it through 3 times.
5. Next, turn the setting higher to 3 and roll the dough through 1 time.
6. Change the setting to 6 setting and roll it again. The dough should be a long thin sheet. Set aside on a floured surface and repeat with the other dough ball. Cut the dough sheets into 10″-12″ sections.
7. Add the spaghetti attachment, sprinkle the dough again with flour and roll out each 10″-12″ cut sheets of dough and form into little pasta balls on a sheet tray lined with parchment paper or on a pasta drying rack. Rest for at least 10 minutes so that pasta can dry out a bit.
8. Aglio E Olio – add the oil to large sauté pan over medium heat. Add in the garlic and cook for 30 seconds or until you smell it. Turn the heat off.
9. Boil 1/3 of the spaghetti noodles in a large pot of boiling salted water for 2 to 3 minutes or until floating and al dente.
10. Transfer the noodles to the pan with the aglio e olio along with ½ cup of the pasta water and mix with red pepper flakes, parsley and salt.
11. Garnish the pasta with parmesan cheese.
Recipe Video:
