A classic favorite, completely homemade.
In an effort to clean out as much of our fridge, pantry, and freezers (yes, plural — my mother loves to freeze things) as possible, I embarked on a journey to make aglio e olio without buying anything from the store.
To make homemade pasta, all you need is flour and eggs – it’s really that simple!
My homemade noodles post-slice. You don’t need a fancy pasta cutter; if you use a rolling pin (or even a Pringles can) you can roll the dough out and slice thinly with a knife.
Just before the dip into garlic oil.
Recipe
Serves 4.
Handmade pasta ingredients:
- 400g all purpose flour
- 4 eggs
- 3 tbsp extra virgin olive oil
- 2 tbsp salt
Aglio e olio ingredients:
- 2 tbsp extra virgin olive oil
- 4 tbsp Italian-style breadcrumbs
- 4 tbsp garlic-infused oil
- 1 tsp crushed red pepper flakes
- handmade pasta from the last step
- 1/2 cup reserved pasta water
- 1 bundle of fresh chives, chopped
In order to make the pasta, put the flour on your work surface and make a well in the middle; crack the four room temperature eggs into the middle. Use a fork to work the eggs evenly into the dough. Knead with your hands until the dough is no longer sticky; add more flour if necessary. Send pasta through a rotary to roll it out, or roll it out by hand. Then, use rotary slicer or a knife to make the noodles. Keep the noodles separated until ready to drop into boiling water.
In a pot of salted and oiled boiling water, drop the noodles and cook for 2-5 minutes until al dente. Remove noodles from pasta water; reserve 1/2 cup of pasta water for later.
In a large pan on medium heat, toast the breadcrumbs in the olive oil. Remove from heat and set aside. Wipe pan out and pour in garlic-infused oil. Shake in the red pepper flakes, and place pasta in the garlic oil mixture, stirring to coat the pasta well. Pour in 1/2 cup reserved pasta water and let steam. Salt to taste, then add chopped chives for garnish.
the grub bowl 