Semolina and all purpose flour in equal portions, add by the tablespoon. Where do you get semolina flour, you ask? At Whole Foods, or some such, in the bins. You'll be impressed how inexpensive it is.
Use a knife to work into a ball. Divide in two.
Cover and set aside.
Prepare a large pot of water with enough salt to make it taste like sea water.
This is all the salt your pasta gets and you'll spill most of it out so don't be a sissy about it.
Flatten one of the dough balls with either an Atlas or with a rolling pin. You can see the advantage of a machine. This has a motor, but it's far too fun using a crank to bother with electrified automation.
Hook on one of the various cutting attachments and move the handle over to it so that it moves the cutter and not the flattening roller.
Drop the cut pasta into the boiling salted water.
Stir it around to avoid clumpage. Stand there and watch it closely, this goes quickly since it's not dried and you don't want it to boil over.
Well, it wouldn't be aglio e olio without the aglio now would it?
Lift out the cooked pasta sopping wet and drop into the prepared bowl with the raw ingredients. The extra dripping hot water mixes with the butter and olive oil and this is what forms a sauce, right there in the bowl.
Smash the little guy's brains out.
Chop the smashed garlic and grate a piece of the cheese.
Use the best olive oil you have on hand.
Add it to a bowl with room temperature butter. More butter and olive oil than you'd imagine.
Toss in the garlic.
No comments:
Post a Comment
Something serious happened and everything is different now.