Pasta Aglio E Olio

Summary

Ingredients

• 850 g flour
• 3 egg (s)
• 6 tablespoon olive oil
• 2 tablespoon water
• salt
• some olive oil
• 4 clove (s) garlic, finely chopped
• 6 tablespoon parsley, freshly chopped
• Parmesan, (freshly grated)

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Instructions

1. For the pasta, knead the flour, 3 eggs, 2 tablespoons of olive oil, 1 pinch of salt and water together to form a smooth dough. If the dough does not become supple, add a little more water. Smear the dough with a little olive oil to prevent it from becoming brittle and let it rest in the refrigerator for 1 hour in cling film.
2. Divide the dough and roll it through a noodle roller and cut into the desired pasta shape. Flour the pasta well, otherwise they could stick together.
3. Then cook the pasta in a large saucepan with salted boiling water until al dente. Put a good dash of olive oil in the salted water to prevent them from sticking later.
4. Drain and keep warm in the pot.
5. Heat the rest of the olive oil in a saucepan or pan and roast the garlic until golden and add the parsley.
6. Salt the garlic oil, pour over the pasta and mix well.
7. Serve with grated parmesan.