Tagliolini Aglio e Olio

| By: Rachel Chernoff |

This recipe can be made with any kind of noodle. I chose Tagliolini because I love a super thin noodle. I always like my pasta very simple with butter and parmesan. This recipe is a step up from the childhood favorite buttered noodles! I found that the limited ingredients required for this dish made it a perfect choice in the midst of a pandemic!

Ingredients

Pasta Dough Yield: 5 servings*

Preparation: 5 minutes

Procedure: 3.5 hours (this took me very long because it was my first attempt)

Aglio e Olio Sauce Yield: 2 servings**

For the Pasta Dough:

• 2½ cups "00" flour and more for dusting***

• 1 teaspoon kosher salt

• 4 large eggs

• 1 tablespoon extra-virgin olive oil

For the Aglio e Olio Sauce:

• 4 cloves of garlic chopped

• ½ cup of olive oil

• 2 tablespoons of parsley

• Salt and pepper to taste

• 3/4 cup of parmesan and some to shave on top*****

Cooking Instructions

For the Pasta:

1. Put the flour and salt in a large bowl and whisk it to combine

2. Make a small well shape in the center of the flour

3. Add eggs to the center, pouring in with a measuring cup

4. Add oil to center

5. Mix using fingers

6. When the dough is mixed take it out of the bowl and knead on a lightly floured surface

7. Roll the dough into a ball and then flatten it with hand

8. Wrap the dough with plastic and allow it to rest for at least 20 minutes

9. Cut the dough into small pieces about 2 inches thick

10. Dust the piece of dough with flour

11. Put the dough through the side of machine that flattens on the thickest setting 0

12. Continue to thread dough through, each time up the knob to be 1,2,3,4,5,6

13. After you have rolled the dough at a level 7 thickness you can thread it through the other side of the machine that makes Tagliolini

14. Toss the noodles in flour and place in a spiral on a damp paper towel

15. Repeat this for all sections of the dough

For the Sauce:

1. Boil a pot of water

2. Prepare the garlic and olive oil in a large skillet and put on low heat

3. Dump 2 servings of the noodles made into the water once boiling

4. Cook for 2 minutes****

5. Drain the pasta

6. Turn the heat off of the garlic and olive oil and add the noodles to skillet

7. Add parsley and parmesan and mix

8. Add salt and pepper to taste

9. Shave more parmesan on top!

Notes

• * You can either cook the pasta right away or you can store the pasta in refrigerator for 1-2 days or in the freezer for up to 3 months.

• ** I froze 2 servings on the pasta since I have a small family, but feel free to double the Aglio e Olio sauce below to make all 4 servings of the pasta!

• *** All-purpose flour will also suffice, the “OO” flour gives a chewier texture. I ordered this flour online, but it can be found in specialty supermarkets.

• **** I found the pasta to be very delicate so when cooking very lightly stir.

• ***** I am very fond of parmesan cheese and added a bit extra but feel free to do less or more than I suggest!

• Some other recipes will add red pepper flakes, but I do not like spice so I did not. Feel free to add some red pepper flakes to taste!