Recipe courtesy of Marc Forgione

Fresh Pasta Aglio e Olio (with Garlic Oil)

Getting reviews...
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 45 min
  • Cook: 5 min
  • Yield: 4-6 servings
Share This Recipe


Fresh Pasta Ingredients:


  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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.