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Homemade Spaghetti Aglio E Olio Recipe

Homemade Spaghetti Aglio E Olio Recipe is so simple to make and absolutely loaded with a delicious garlic and olive oil flavor.
Course Main
Cuisine Italian
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 2
Calories 1333kcal


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


  • Spaghetti: Add the flour to a clean surface and make a well using your hands. Add the eggs to the center of a well and whisk using a fork.
  • Gradually bring in the 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.
  • Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 20 to 30 minutes.
  • Next, divide the dough into 2 sections and roll out each piece using a pasta roller with a hand crank on the lowest setting, which is 0. Run it through 3 times.
  • Next, turn the setting higher to 3 and roll the dough through 1 time.
  • 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.
  • 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.
  • 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.
  • 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.



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.


Calories: 1333kcal | Carbohydrates: 198g | Protein: 41g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 409mg | Sodium: 165mg | Potassium: 491mg | Fiber: 7g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 14mg