By Samin Nosrat
- Total Time
- 40 minutes
- Rating
- 4(167)
- Notes
- Read community notes
Let the fresh flavor of these herbed noodles — a twist on this basic pasta dough recipe — stand out by tossing them with just a few kitchen staples. Inspired by the classic Roman pasta, aglio, olio, e peperoncino, this simple dish will become a go-to, especially once you develop familiarity and confidence with rolling and cutting pasta. Soon enough, you'll find yourself making it on a weeknight, without a recipe. This recipe also makes more pasta than you need, so freeze the rest for a hearty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
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Ingredients
Yield:4 servings, plus leftover pasta
- Fine sea salt or kosher salt
- Basic fresh pasta dough, herbed variation, cut into sheets (see recipe)
- Semolina flour, for dusting
- 6tablespoons extra-virgin olive oil
- 3cloves garlic, minced
- ½teaspoon red pepper flakes
- ¼cup very finely chopped parsley
- Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
207 calories; 21 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 79 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or ½ cup kosher salt. Set a colander in the sink.
Step
2
Lightly dust a sheet of pasta with semolina flour, then loosely roll into thirds lengthwise, like folding a letter. Using a sharp knife, cut noodles in ¾-inch increments. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on baking sheets lined with parchment paper and dusted with semolina.
Step
3
Add 4 nests of pasta to the water and stir. (Freeze the rest of the pasta for later use.)
Step
4
Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute.
Step
5
Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high. Let the sauce simmer until it reduces by about a third.
Step
6
Cook pasta until al dente, about 3 minutes, and drain, reserving another cup of pasta water.
Step
7
Add drained pasta to the pan and toss. Add parsley, and continue cooking over medium heat for 1 minute, tossing continuously with tongs. If pasta looks dry, add a little pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Remove from heat, and serve immediately with freshly grated Parmesan.
Ratings
4
out of 5
167
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Cooking Notes
IE
Just watched the video short based on your comment, and I also thought it was great. Love the music. Overall vibe is very calming. While preparing food, I usually feel harried, riddled with anxiety that I'm going to mess up the recipe, filled with dread over the mountain of dirty dishes piling up in the process. This reminds me to calm down, take it easy, and enjoy the art of the preparation. I imagine a glass of wine and some tinkling piano music would assist in this endeavor.
jill
I am going to try this but is it ok to use less salt, particularly as a some of the pasta water ends up in the end dish? Both my husband and I have to restrict our salt.
MkC
Regardless of whether or not I end up making this, the demo film was pretty great. Just a short, sensual treat, maybe even better than the pasta itself.
Stu
I always use far less salt than recipes call for, and it hasn't hurt me in the slightest. In this case, the salt in the cheese (and I LOVE Parmesan cheese!) is about all I need. I tried this with some crumbled Gorgonzola (just because I had it), and it worked beautifully. No added salt necessary.
Michael Fusion
Traditional aglia olio uses anchovies instead of salt. More umami, less salt
Mike
All of of the commenters commenting that this is too much salt or that they cook with no salt are making me clutch my pearls. Your food is probably so bland. The past is in contact with the water for 3 mins therefore you need a high salt content to get the seasoning to penetrate. On top of that the salt in the water is seasoning the sauce as well.
Barbara Nivens
We make fresh pasta 2x week and only add 1 tbsp salt to the pasta cooking water. Can't imagine using the amount called for.
Michael
I would go with the anchovies too.
Oozer von Peachpits the 2nd
This is iris again~ Hello past, present, and future Iris'!7/2/2022<3
Daniel Melvill Jones
Extraordinary! The sauce came together very quickly and, with a good quality parmesan, the flavour was simple but just right. My only advice would be to make a double batch of sauce, as we ate almost all of it in one sitting. (I used 1/4 cup of kosher salt for boiling.)
Kathleen Vondra
Can you tell me the artist and name of the music playing in this video? I really enjoyed it and would like to cook by it. ThanksKathy V
Sarah
The music is Elegant Night by Marc Durst:) My tiny kitchen doesn't really allow for the elegant set up shown in the video, but I also can't wait to cook to this:)
Christine
You have to read Samin’s book “Salt Far Acid Heat” to gain insight into use of salt. Since reading it, I have come to appreciate her insights to use of salt and have reintroduced fats into our diets as well. I think the medical industry has misled the population regarding use of both.
Amy Christine
This is a delicious, simple easy recipe. The homemade pasta recipe is also easy to execute and well worth the time.
OvereducatedTexan
I ran out of time to make fresh pasta, so made this with dried spaghetti noodles and tossed fresh herbs on top of the cooked pasta just before adding sauce. Fantastic. I’ll make the fresh w/herbs next time for comparison, but even with the dried this is a keeper.
Mike
I didn’t have time to make the fresh pasta so I just used box. The sauce for this recipe is outstanding. So simple and flavorful. I had a jar of Calabria peppers from another NYT recipe used one instead of the crushed red pepper.
Mike
All of of the commenters commenting that this is too much salt or that they cook with no salt are making me clutch my pearls. Your food is probably so bland. The past is in contact with the water for 3 mins therefore you need a high salt content to get the seasoning to penetrate. On top of that the salt in the water is seasoning the sauce as well.
nate
Wayyyyy toooo muccchhh salt!!! Only add a tablespoon to the boiling water. The amount the recipe asked for ruined the dish.
Carla
I totally agree with Eva. Very little of the salt, which is greatly diluted in such a large amount of water, gets absorbed in the short time it takes to cook the pasta. And layering salt - that is, adding some salt while the food is cooking so it gets absorbed, then finishing with a light sprinkle of salt, usually means that you need less salt overall.
Ryan Monaghan
A CAUTIONARY TALE!!!!! I went to make this dish a second time the other night, and while adding the water to the pan to stop the garlic from browning, the reaction in the pan got violent, and somehow flame found its way to the oil, and a BALL OF FIRE shut upwards from my pan reaching the ceiling. Thankfully I reacted by moving the pan off the stove and carefully to the floor where the flames soon went out, but BE EXTREMELY CAREFUL making this dish. Turn off all flame before adding the water.
Ryan Monaghan
Can’t say enough about this dish! I used a mix of basil and parsley in the pasta dough, made enough for me and my boyfriend, but he wound up going to bed early, and I ate all of it!!!
Natalie
I made this yesterday and halved the amount of salt in the pasta water that this recipe called for (3 tablespoons instead of 6). It turned out great! I didn't need to add any more salt. The pasta with herbs provides a subtle brightness of flavor but the predominant flavors are, of course, the garlic, oil and red pepper. The pasta takes a little time to prepare, as any pasta from scratch does, but it's worth it if you enjoy pasta-making.
Annabelle
Great recipe. anyone know the name of the song?
g andolina
editor: why is all that salt necessary?
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