Recipe courtesy of Marc Forgione

Fresh Pasta Aglio e Olio (with Garlic Oil)

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 45 min
  • Cook: 5 min
  • Yield: 4-6 servings
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1 recipe Fresh Pasta -- follows below:

1/4 cup olive oil

8 cloves of garlic, slivered

Red pepper flakes

1/4 cup chopped parsley

Salt and pepper

Parmesan cheese

Fresh Pasta Ingredients:

6 cups all-purpose flour

6 extra-large eggs

1 tablespoon extra virgin olive oil

1 tablespoon water

1 teaspoon sea salt

Extra flour for kneading


  1. Bring a large pot of water to a rapid boil.
  2. In a skillet, add the garlic to the olive oil and heat on medium heat until the garlic sizzles.
  3. Salt the water and add your fresh pasta - this will cook quickly, so have everything else ready.
  4. Add red pepper flakes to the garlic to taste (more for spicier). When the garlic turns golden brown, add the parsley (careful: it will splatter). After the pasta has cooked 1 minute, add the pasta to the garlic and parsley, allowing some water to fall into the pan - this will make the sauce. Season with salt and pepper.
  5. Twirl onto the plate and serve with fresh grated Parmesan.
  6. Fresh Pasta Directions (requires pasta maker)
  7. Put flour in a bowl and make a well.
  8. Crack the eggs into the well.
  9. Drizzle olive oil across the well and the flour. 
  10. Pour water into the well as well as the salt.
  11. Beat the liquid with a fork and slowly incorporate the flour until it becomes a solid mass.
  12. Knead the dough on a floured surface for approximately five minutes (you'll know it's done when you stick a finger in and your finger comes out dry while the hole closes up relatively slow).
  13. Wrap in plastic and refrigerate for 45 minutes to an hour.
  14. Divide the dough into three pieces.
  15. Flatten the dough so it will fit through the pasta machine.
  16. Place the machine on the widest setting and put the dough through the machine two times to make sure there aren't any lumps.
  17. Rotate the knob to the next setting and continue to feed the dough through until you are at the thinnest setting, at which point you may have to cut your dough in half to feed it through.
  18. Roll the dough up and slice into noodles of desired thickness (papparadelle, tagliatelli, etc).
  19. Repeat with the remaining dough.