Ingredients

• 2 cup semolina flour
• 3 eggs, large
• 1 teaspoon salt
• 0.5 cup water
• 6 garlic, minced
• 0.33 cup extra virgin olive oil
• 0.25 teaspoon red pepper flakes
• 0.25 cup fresh parsley, chopped
• black pepper, ground

Steps

1. Mound the semolina flour on a large, clean work surface or pasta board, creating a well in the center.
2. Crack the 3 eggs into the well and add 1 teaspoon of salt. Using a fork, beat the eggs together lightly.
3. Gradually incorporate the flour from the sides of the well into the egg mixture, stirring with your fork until a shaggy dough begins to form.
4. Once the mixture becomes too stiff to work with a fork, use your hands to knead the dough for 8-10 minutes until smooth, adding up to 1/2 cup water as needed to reach a firm, slightly sticky consistency. The dough should be elastic and not tear easily.
5. Wrap the dough in plastic wrap and let it rest on the counter for 30 minutes to relax the gluten.
6. Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others wrapped.
7. Using a pasta machine (or rolling pin), roll out each piece to the thinnest setting (about 1/16 inch thick). If using a pasta machine, run the sheet through the linguine cutter attachment. If using a rolling pin, roll out thinly and cut into 1/4-inch-wide strips with a sharp knife.
8. Lay the cut linguine strands on a lightly floured surface or hang them over a pasta drying rack. Let them dry for 10 minutes before cooking (they should be slightly firm but not brittle).
9. Fill a large pot with 4 quarts of water and bring to a rolling boil. Add salt to taste (about 2 tablespoons).
10. Gently add the fresh linguine to the boiling water and stir immediately to prevent sticking. Cook for 2-3 minutes until the pasta is al dente (it will rise to the surface and continue cooking slightly).
11. While the pasta cooks, heat the 1/3 cup olive oil in a large skillet over medium heat.
12. Add the minced garlic and red pepper flakes to the warm oil and cook gently for 1-2 minutes until fragrant, stirring constantly. Do not allow the garlic to brown.
13. Reserve 1 cup of pasta cooking water before draining the linguine in a colander.
14. Add the drained linguine to the skillet with the garlic oil and toss gently to coat. Add 1/4 cup of reserved pasta water to create a light sauce, stirring gently until combined.
15. Taste and season with additional salt and black pepper as needed. Divide among serving bowls and top with fresh chopped parsley.