How to Make Pasta - Evoma Cooking Video and Recipe for Pasta Aglio Olio e Peperoncino

Pour the flour and make a well in between. Pour all ingredients to the well and mix. Knead well putting extra flour if needed. Dough should be stiff and smooth. Knead until elastic for around 10 mins. Wrap dough in plastic wrap and let it rest for 30 mins. Flour the surface and roll out as thin as possible using rolling pin or pasta maker if you have. Cut out thin strips lengthwise and dust them with flour.

Set aside to dry out. Boil water with a pinch of salt and drop these tagliatelle and allow cooking. When they start floating strain and keep aside for the final recipe.

TAGLIATELLE AGLIO OLIO PEPERONCINO

Loves garlic fine chopped 2 tsp
Extra Virgin Olive Oil 4 tsp
Dried chili flakes 1 tsp
White wine 20 ml
Parmesan cheese dust 1 tsp

Add salt to taste In a large saucepan, heat oil on medium high. Once hot pour in chopped garlic. Allow to sizzle but don’t burn. Add red chili flakes at low heat setting. Add 20 ml white wine to flambé. Salt to taste and the pasta is done.

Give a final toss to hot pasta on medium flame. Serve hot garnished with olives,fresh basil, parsely leafs and parmesan. Garlic bread and a glass of wine is what is required now, for the final setting.