For the pasta:
2 cups of wheat flour
4 extra-large eggs
2 tablespoons of olive oil
a pinch of salt
2 tablespoons of Calabrian pepper flakes
For the sauce:
25 sprigs of fresh parsley
1 cup of olive oil
For the pasta:
2 cups of wheat flour
4 extra-large eggs
2 tablespoons of olive oil
a pinch of salt
2 tablespoons of Calabrian pepper flakes
For the sauce:
25 sprigs of fresh parsley
1 cup of olive oil
With a wooden spoon, blend the Calabrian pepper well
Lay the flour on a clean surface and create a hollow in the center
Place the eggs, olive oil, and salt inside
Mix the ingredients together with a fork, incorporating the flour and eggs to obtain a dough
Knead and roll out the dough very thinly or use a pasta machine to make it even thinner
Cut into fairly thin strips
Pulse the parsley in a blender
Cook the pasta in plenty of boiling salted water for 1 minute
Drain and place on a platter
Drizzle with olive oil, sprinkle with chopped parsley, and toss well
Serves warm, without cheese
Suitable for 4 people.
