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

Spaghetti Garlic Oil and Peperoncino

Prep time: 30min

Cook time: 10min

Serves: 4 people


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


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



Check more recipes from: Chef Vincenzo Garofalo

#SpaghettihomemadeAglioOlioePeperoncino #NewYorkNewYork #LeCirque #ChefVincenzoGarofalo #SpaghettiGarlicOilandPeperoncino #recipeoftheday #ClassicItalianrecipe

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