This recipe was very simple, and quite good. Sometimes you don’t need gobs of sauce with tons of spices and flavors, and such is the case with this pasta.
Makes 4-6 servings. For sauce: 1/2 cup extra virgin olive oil 4-6 garlic cloves, peeled & chopped 1/2 cup chopped fresh parsley Freshly ground pepper smoked paprika & parmesan for garnish Directions To make pasta, either build a well out of flour and slowly stir in eggs (more info here) or mix in a food processor or stand mixer. You want the dough to just barely stick together into a smooth ball, but do not add any more liquid than necessary. Split into two, form into balls, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out with a pasta roller until thin, then cut into fettuccine (follow manufacturers directions for whatever pasta roller you have.) Add pasta to a pot of salted, boiling water and stir to break up. Cook until al-dente, about 4-5 minutes. For sauce, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold, about 1-2 minutes (Do not burn!). Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste. Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated. Serve and sprinkle with the remaining parsley, Parmesan, and smoked paprika. Serve immediately.
