Angel Hair Aglio e Olio

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Angel Hair Aglio e Olio

by Jehanne Ali

This summer holiday, indulge your kids in a very interesting homely activity – let’s make pasta from scratch! Not only would they be more likely to eat their own creations but it is such a fun activity that they will remember for years to come. Yes there will be mess, but the rewards is better than any shop bought dried pasta. Once you try the fresh version there is no turning back!

Aglio e Olio is nothing fancier than the\ garlic and extra virgin olive oil sauce. Even though it is simple, the flavours combined with basil is always delicious, all the while making sure the fresh pasta is the crowning glory in this recipe.

Cuisine : European Course : Main Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4


  • For the Pasta
    • ¾ cup 00 flour (or plain flour)
    • 1 tbsp semolina
    • 1 large egg
    • 2 egg yolks
    • A pinch of salt
    • 1 tsp extra virgin olive oil

    For the Aglio e Olio Sauce

    • 3 cloves minced garlic
    • ¼ cup extra virgin olive oil
    • ½ cup drained pasta water
    • Few fresh basil leaves
    • 2 inch parmesan, grated
    • 1 tsp chilli flakes (optional)
    • A pinch of salt


          For the Pasta

  1. Combine the semolina, salt and flour and make a mound.

  2. Add 1 egg yolk and large egg in the middle and drizzle the olive oil.

  3. Whisk gently with a fork, incorporating as much flour in.

  4. Add the second egg yolk if needed to form soft dough, or olive oil if dough is too dry.

  5. Roll out and using pasta machine, form a sheet.

  6. Keep rolling the pasta for few times into thinner sheet, then cut into strips to make tagliatelle, spaghetti or angel hair

  7. Keep the sheet flat if you are making lasagne

  8. Boil the pasta in hot boiling water, slightly salted, until al dente. It takes less than 10 minutes!

    For the Aglio E Olio Sauce

  9. Heat the olive oil in saucepan

  10. Saute the garlic until fragrant, and add the salt and chilli flakes

  11. Add in 2 tbsp of pasta water and toss in the fresh pasta which is cooked al dente

  12. Add in more drained pasta water for ‘wet’ sauce, otherwise serve immediately with sprigs of basil leaves and grated parmesan

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