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On a clean, dry work surface, create a mound with 2 cups of all-purpose flour. Make a deep well in the center of the flour mound.

Carefully pour the 4 large egg yolks into the well. Using a fork, gently whisk the egg yolks, gradually incorporating small amounts of flour from the inner rim of the well. Continue until a shaggy dough forms.

Once the dough is shaggy, bring it together with your hands and knead it on the floured surface for 8-10 minutes, or until it is smooth, elastic, and no longer sticky. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

Lightly flour your work surface and the pasta dough. Using a pasta machine, flatten a small portion of the dough and feed it through the widest setting. Fold the dough into thirds and feed it through again. Repeat this process 2-3 times.

Gradually decrease the thickness setting on the pasta machine, feeding the dough through each setting until the desired thinness is achieved (usually setting 6 or 7 for spaghetti).

Attach the spaghetti cutter to the pasta machine and feed the thin pasta sheets through to create spaghetti-like strands. Lightly dust a baking sheet or tray with flour and form the fresh pasta strands into small nests to prevent them from sticking together.

Bring a large pot of generously salted water to a rolling boil. While the water heats, prepare the sauce.

In a large skillet or pan, heat 1/2 cup of extra virgin olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 2-3 minutes, stirring occasionally, until the garlic is golden brown and fragrant. Be careful not to burn the garlic.

Carefully add the fresh pasta to the boiling water. Cook for 2-4 minutes, or until al dente (fresh pasta cooks much faster than dried).

Using tongs, transfer the cooked pasta directly from the boiling water to the pan with the garlic and oil. Allow some pasta water (about 1/2 cup) to carry over into the pan. Add the finely chopped fresh parsley, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper.

Toss and stir the pasta vigorously in the pan for 2-3 minutes, allowing the starches from the pasta water to emulsify with the olive oil, creating a rich, glossy sauce that coats the pasta. If the sauce seems too dry, add a splash more pasta water.

Using tongs, twirl a portion of the pasta into a neat mound and transfer it to a serving plate. Repeat for remaining servings. Spoon any remaining sauce from the pan over the plated pasta.

Garnish each serving with freshly grated Parmesan cheese. Serve immediately and enjoy!


On a clean, dry work surface, create a mound with 2 cups of all-purpose flour. Make a deep well in the center of the flour mound.

Carefully pour the 4 large egg yolks into the well. Using a fork, gently whisk the egg yolks, gradually incorporating small amounts of flour from the inner rim of the well. Continue until a shaggy dough forms.

Once the dough is shaggy, bring it together with your hands and knead it on the floured surface for 8-10 minutes, or until it is smooth, elastic, and no longer sticky. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

Lightly flour your work surface and the pasta dough. Using a pasta machine, flatten a small portion of the dough and feed it through the widest setting. Fold the dough into thirds and feed it through again. Repeat this process 2-3 times.

Gradually decrease the thickness setting on the pasta machine, feeding the dough through each setting until the desired thinness is achieved (usually setting 6 or 7 for spaghetti).

Attach the spaghetti cutter to the pasta machine and feed the thin pasta sheets through to create spaghetti-like strands. Lightly dust a baking sheet or tray with flour and form the fresh pasta strands into small nests to prevent them from sticking together.

Bring a large pot of generously salted water to a rolling boil. While the water heats, prepare the sauce.

In a large skillet or pan, heat 1/2 cup of extra virgin olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 2-3 minutes, stirring occasionally, until the garlic is golden brown and fragrant. Be careful not to burn the garlic.

Carefully add the fresh pasta to the boiling water. Cook for 2-4 minutes, or until al dente (fresh pasta cooks much faster than dried).

Using tongs, transfer the cooked pasta directly from the boiling water to the pan with the garlic and oil. Allow some pasta water (about 1/2 cup) to carry over into the pan. Add the finely chopped fresh parsley, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper.

Toss and stir the pasta vigorously in the pan for 2-3 minutes, allowing the starches from the pasta water to emulsify with the olive oil, creating a rich, glossy sauce that coats the pasta. If the sauce seems too dry, add a splash more pasta water.

Using tongs, twirl a portion of the pasta into a neat mound and transfer it to a serving plate. Repeat for remaining servings. Spoon any remaining sauce from the pan over the plated pasta.

Garnish each serving with freshly grated Parmesan cheese. Serve immediately and enjoy!
