Homemade Garlicky Egg Pasta

Combine all pasta ingredients in a food processor and pulse until just combined and crumby.

Pour the mixture onto a clean surface and press the dough together. Knead for about a minute until everything is smoothly combined, then cover the dough tightly with plastic wrap. Let sit for one to two hours. The longer it rests, the easier it will be to roll out. (Don’t worry if the dough is hard to knead. Just get it into a lump as best you can, and it should be better after it rests.)

Once rested, cut the dough into four equal-sized pieces. Cover three of the pieces with plastic wrap so they don’t dry out. Roll out the first piece as thin as you can, like paper. This might take some time, but trust me, it’s worth it. With a sharp knife, cut the pasta into any shape you like (pappardelle, fettuccine, etc.). Repeat with the rest of the dough.

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for no more than 30 seconds to a minute; fresh pasta cooks fast. Strain the pasta, making sure to reserve two cups of water, and set aside.

Add the olive oil and garlic to the same pot. Sauté over medium heat for about four minutes. Add the red pepper flakes and cook for one more minute. Add pepper and butter and cook until melted. Add one cup of the reserved pasta water. Raise heat to medium-high and let the mixture simmer for five minutes or so, until it thickens and darkens.

Pour the pasta, Parmesan, parsley, and remaining pasta water into the pot and toss gently so as not to break the noodles. If desired, squeeze some lemon over each bowl to add some freshness and zing!