Fresh Pasta Aglio e Olio

Method

1. 1

   Step 1. Fill a large pot with water, cover, and place on the stove on low heat. Set aside ½ cup flour for your “bench flour.” Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.

2. 2

   Step 2. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest. Chop half of the truffle carpaccio.

3. 3

   Step 3. Peel and slice the garlic. Chop the parsley. Grate the cheese. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it. Cut the dough into your desired pasta shape.

4. 4

   Step 4. Lightly season the boiling water with kosher salt. Add the pasta and cook for 2 minutes. Strain, reserving ½ cup of the pasta’s cooking water.

5. 5

   Step 5. Add the remaining 2 tablespoons of olive oil to your saute pan and set over medium-low heat. Sweat the garlic until soft, then stir in the chili flake and black pepper. Add the wine (optional) and reserved pasta water and bring to a boil, reducing slightly.

6. 6

   Step 6. Toss in the pasta and Parmesan. Mix until the pasta reaches your desired consistency. Top with the parsley and truffle carpaccio! Enjoy to the fullest! :)