-

Days

-

Hours

-

Minutes

-

Seconds

Fresh Pasta Aglio e Olio Class

Chef Tucker
Cook time: 90 minutes
Servings: 2
Difficulty: Intermediate

Members only

Log in or Sign up to view this course

Print Recipe

What you'll learn

  • Develop your pasta skills by crafting your own homemade pasta dough using ingredients straight from your pantry.
  • Discover the art of making the most artful and tasteful Aglio e Olio sauce.
  • Serve your pasta on a finely made plating topped with our best-selling Truffle Carpaccio!

Mise En Place

Knife
Cheese Grater
Measuring Cups
Strainer
Chopping Board
Saute Pan
Large Pot with Lid
Tongs
Fork

Shopping List

00 flour, 1¼ cups

Egg yolk, 4x

1 whole egg, 1x

Olive oil, 3 tbsp

Truffle Carpaccio, to taste

Parmesan cheese, 1 oz

Balinese Truffle Salt, to taste

Garlic cloves, 4x

Parsley, ½ bunch

Chili flakes, 1 tsp

Black pepper, 1 tsp

Kosher salt, to taste

Dry white wine, ½ cup

Prep

  1. Fill a large pot with water, cover, and place on the stove on low heat.
  2. Set aside ½ cup flour for your “bench flour.”
  3. Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.
  4. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy.
  5. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
  6. Chop half of the Truffle Carpaccio.
  7. Peel and slice the garlic. Chop the parsley. Grate the cheese.
  8. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it.
  9. Cut the dough into your desired pasta shape.

How to cook

  1. Lightly season the boiling water with kosher salt.
  2. Add the pasta and cook for 2 minutes.
  3. Strain, reserving ½ cup of the pasta’s cooking water.
  4. Add the remaining 2 tablespoons of olive oil to your saute pan and set over medium-low heat.
  5. Sweat the garlic until soft, then stir in the chili flake and black pepper.
  6. Add the wine (optional) and reserved pasta water and bring to a boil, reducing slightly.
  7. Toss in the pasta and Parmesan. Mix until the pasta reaches your desired consistency.
  8. Top with the parsley and truffle carpaccio! Enjoy to the fullest! :)

From the chef

Chef Tucker here! Learn to master what the Italians do best: fresh, handmade pasta with a sauce so perfect and simple you can hardly believe how delicious it is! I will walk you through each step to hand make pasta from scratch, along with an absolutely delicious "garlic and oil" sauce you can turn to time and time again!

Other chefs also loved

  • Sat
    16
    Dec
    Live Class
    Cheese and Chocolate Soufflé

    Cheese and Chocolate Soufflé

    Cheese and Chocolate Soufflé

    From $50
    From $50
    Dec 16
    •
    Dec 16
  • Sun
    17
    Dec
    Live Class
    Beef Wellington with Truffle Jus

    Beef Wellington with Truffle Jus

    Beef Wellington with Truffle Jus

    From $50
    From $50
    Dec 17
    •
    Dec 17