Disaster struck in the kitchen tonight! Well not really, but it was hilarious. I was in a hurry and got my oil way too hot. When I added in the pasta water, the oil went crazy and was popping everywhere! I backed up several steps and then fell butt first right into my open dishwasher. I kind of broke the door. Matt was able to sort of finagle it shut, but...it's still not quite right. The best part of this was Matt's reenactment of the fall - we're still laughing!
3 1/2 cups of sifted all purpose flour
2 tablespoons of water
1/2 teaspoon of salt
Mix with flat beater for thirty seconds then 2 minutes with the dough hook. Allow to rest for 20 minutes then divide into four sections. Run through pasta roller on 1 about 3 times, folding in half the first two times. Then run through on the second, third, and fourth settings, trimming the length as needed. Finally, cut with the wide noodle cutter. Drop noodles into a pot of boiling salted water and cook for about 5 minutes then drain.
- 1 pound dried spaghetti
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, peeled
- 1 tablespoon red pepper flakes, plus more if desired
- 1/4 cup chopped Italian flat-leaf parsley
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
Remove pan from heat and top with fresh herbs.