Chef Vincenzo Garofalo: Spaghetti (homemade) Aglio Olio e Peperoncino


Spaghetti Garlic Oil and Peperoncino

Prep time: 30min

Cook time: 10min

Serves: 4 people

Ingredients:

1bunch parsley

2 fresh red chili peppers

2gr chili flakes

1tbsp white wine

For the pasta:

200gr 00 flower

75gr semolina

100gr garlic powder

7 egg yolk

1gr evo

2gr salt

Preparation:

For the pasta, combine all the ingredients and knead until the dough is smooth and elastic, then allow the dough to rest in the refrigerator. Roll the dough with a pasta machine using spaghetti shape. Cook the parsley in salted water for 4 minutes then blend all together in a Vita mix. Cook the spaghetti for 3 minutes, in a saucepan mix olive oil, white wine and chili flakes then pour the pasta and mix. In a flat plate splash the parsley sauce, place the spaghetti on top and garnish with fresh chili and parsley.

Wine Pairing:

Sauvignon Blanc

Falanghina

Fiano

Check more recipes from: Chef Vincenzo Garofalo

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