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Angel hair pasta with garlic, oil and chilli
Angel hair pasta with garlic, oil and chilli
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your pasta with bold flavors of garlic and chili.
Ingredients:
  • 150g olive oil
  • 50g breadcrumbs
  • 6 cloves garlic, very thinly sliced widthways
  • 1 1/2 small red chillies, seeded, finely chopped
  • Zest and juice of 1 lemon
  • 400g dried spaghettini or make your own pasta (see below)
  • 400g plain flour
  • 4 (59g each) eggs, at room temperature
  • Fine semolina, for dusting
Instructions:
  • For fresh pasta: Create a mound of flour on a work surface and make a large well in the center. Crack eggs into the well and gently beat them with a fork while gradually incorporating the flour until a thick mixture forms. Use your hands to incorporate the remaining flour until well combined.
  • After mixing in the flour, knead the dough until smooth and firm (not sticky) for about 5 minutes. Wrap it in plastic wrap and let it rest for 30 minutes.
  • Divide the dough into 6 pieces, then flatten one piece with your hand until it's 3mm thick. Lightly dust with flour. If using a pasta machine, set it to the widest setting and feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until smooth and the width of the machine. Continue to feed the dough through, narrowing the settings one notch at a time until the second last setting, then place the pasta sheet on a semolina-dusted work surface. Repeat with the remaining dough. For ravioli, fill immediately after rolling out two pasta sheets to keep the dough pliable.
  • Hang the pasta lengths over a clean broom handle or railing for 10 minutes until slightly dry. Pass each dough length through the pasta machine's cutting attachment one by one, dust lightly with semolina, and arrange on a tray.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil until shimmering. Add breadcrumbs and cook, stirring constantly, for 2 minutes until golden brown. Remove the breadcrumbs from the pan and wipe it clean.
  • In a clean pan, warm up the remaining oil with garlic and chillies over low heat for 2 minutes until the oil is hot and the garlic turns light golden. Stir in 1 1/2 teaspoons of salt, lemon zest, and juice. Take off the heat. Cook fresh pasta in a pot of boiling salted water for 20-30 seconds until it rises to the surface (or follow package instructions for dried pasta).
  • After draining, promptly combine the ingredients with the hot oil mixture and breadcrumbs. Toss thoroughly to blend flavors. Serve hot.

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