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.
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