Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 4 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4 tablespoons (60ml) extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup (15g) fresh parsley, chopped
  • Freshly grated Parmigiano-Reggiano cheese

Instructions:

  1. Make a mound of flour on a clean surface with a well in the center. Crack the eggs into the well and add salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
  2. Gather the dough and knead for 5-10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes at room temperature.
  3. Divide the dough into quarters. Keep unused portions covered. Roll out one piece at a time to a thin sheet (approximately 1/16 inch or 1.5mm thick).
  4. Roll the sheet into a loose cylinder and cut into 1/4 inch (6mm) strips. Unravel the strips and dust with flour to prevent sticking.
  5. Boil a large pot of salted water. Add tagliolini and cook for 2-4 minutes or until al dente. Reserve some pasta water before draining.
  6. In a large pan, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant. Toss in cooked pasta, adding reserved pasta water to desired consistency.
  7. Garnish with fresh parsley and Parmigiano-Reggiano before serving.