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Pappardelle Aglio E Olio

  • Author: Living the Gourmet
  • Total Time: 45 minutes
  • Yield: 6 1x


Units Scale

For the Pappardelle:

  • 1 1/2 cups AP flour
  • 5 large egg yolks
  • Pinch of salt
  • 3 tablespoons Atlas Desert Miracle Olive Oil

For the Sauce:

  • 6 large cloves of garlic, thinly sliced
  • 1/3 cup Atlas Olive Oil
  • 1 teaspoons red pepper flakes
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon sea salt
  • 1 cup grated Parmesan, plus extra for topping
  • 1/4 cup reserved pasta water
  • Finely chopped parsley, for garnish

For the Endive & Radicchio Salad:

  • 1 head of radicchio - sliced
  • Fresh parsley - stems removed
  • Fresh cilantro - stems removed
  • 3 endives - quartered and separated

For the Lemon Parmesan Vinaigrette:

  • 1/2 cup fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 3/4 cup Atlas Les Terroirs de Marrakech Olive Oil
  • 1/2 cup fresh grated parmesan
  • 2 tsp. sugar
  • 1/4 tsp. red pepper flakes
  • 1 tsp. fresh ground black
  • 2 tbs. water
  • 3 cloves of garlic - grated


For the Pappardelle:

  • In a large bowl, whisk together flour and salt for the homemade pasta.  Make a well in the center and add egg yolks and olive oil.  Using a fork, stir to incorporate then use your hands to shape the dough until smooth and soft.  Wrap the pasta dough in clingfilm and let it rest for about 30 minutes.
  • In a large pan, heat the olive oil.  Once the oil is hot enough add the sliced garlic and allow to golden, but be careful not to let it burn.  Season with pepper and salt.  Remove from the heat and set aside.
  • Bring a large pot of well-salted water to a boil while you roll out your Pappardelle.  Divide the dough in half and flatten each half slightly into a disk. Using your pasta machine start at 0 and run each disk through.  Adjust the setting to 3 and run it again.  Finally, run the dough through 5.  Be careful to keep the dough lightly floured through this process so it doesn’t stick.
  • Fold the dough book-style, one side over the other.  Using a sharp knife, slice the dough into ¼-inch ribbons.  Again sprinkle flour over the dough so it doesn’t stick to itself.
  • Once the water has started boiling, carefully add the fresh pasta.  Cook for about 4 minutes.  Carefully lift the pasta out from the water and set aside.  Remember to reserve about 1/4 - 1/3 cup of pasta water for the sauce.
  • Bring the garlic oil back to the stove over medium heat.  Once the oil is hot enough again, add the reserved pasta water.  Toss in the fresh pappardelle.
  • Sprinkle with fresh parsley and extra grated cheese if desired.  Serve and enjoy!

For the Endive & Radicchio Salad:

  • Combine all of the ingredients for the dressing and stir.  Set aside.
  • In a large bowl, toss together the salad greens and serve with the fresh vinaigrette.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Cuisine: Italian


  • Serving Size:
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

Keywords: olive oil, fresh pasta, homemade pasta, Pappardelle, Aglio E Olio

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