Homemade Paprika Fettuccine Aglio Olio


One of the most of elegant dishes with homemade pasta. Easy to make and impressive 100% of the time.




  • 2 1/3 cup of pasta flour

  • 2 eggs

  • 1 teaspoon smoked paprika

  • 1 teaspoon olive oil

  • 1/2 teaspoon salt

  • 1/3 cup warm water


  • 1/4 cup olive oil

  • 7 cloves of garlic, thinly sliced

  • 1 teaspoon red chili flakes

  • parmesan, fresh black pepper, and parsley to garnish


  1. Put the flour on a clean surface and make a well in the middle.

  2. Add beaten eggs, olive oil, salt, and paprika and start mixing the dough together.

  3. Slowly add water, and working the dough between each addition. The goal is to have a smooth dough. If it's sticky, add more flour. If it's crumbly, add more water. For me, it took about 1/3 of a cup, but just do it by feel.

  4. Once the dough comes together to a smooth ball, wrap it, and let it rest for 30 minutes on the counter. This will relax the dough and it will be easier to roll out.

  5. Once rested, cut the dough ball into four parts and roll them out one by one. If you have the pasta attachment, you want to roll it to no.5 thickness, but if you don't, and are using a rolling pin, then the dough should be about a penny thick.

  6. Cut the pasta with the fettuccine attachment, or with a sharp knife. Let it dry for a few minutes.

  7. Bring a pot of salted water to boil and slice the garlic.

  8. Heat up the olive oil in a large saute pan over medium-low heat. The garlic cooks quickly and we don't want it to burn. Place the pasta in the boiling water at the same time as you put the garlic in the pan. Both cook in about 3 minutes.

  9. While the pasta is boiling, add the chili flakes to the garlic oil and toast.

  10. Once the pasta is cooked, transfer it to the garlic oil along with a small ladle of the starchy pasta water.

  11. Mix the pasta thoroughly, making sure that it's coated with that amazing garlic chili oil.

  12. To serve, sprinkle with fresh parsley, parmesan, and freshly cracked black pepper.

  13. Enjoy.

Happy eating!


My wife has been asking me to make her fettuccine for a while now, so I finally caved in. And since we are Kitchen Scratch, there isn't any other option besides making it from scratch :). Making fresh pasta at home is not only super easy, it's also incredibly delicious. I always feel really accomplished after seeing people enjoy the pasta I make. You might think that making pasta at home is a waste of time when you can get a box of it for a dollar in any grocery store. But I am telling you, the taste and texture are totally different. I also like the option to customize the pasta - add herbs, spices, or colorings, you can really make it unique. Nothing makes me feel more like an actual chef as when I am making pasta. Now, I do have the pasta attachment for my stand mixer, so a lot of the rolling and cutting is done there. But you can easily roll out the pasta using a regular rolling pin. When I am making pasta at home, I want it to be the center of the dish, so I keep the dishes simple. This time, for extra flavor and color, I added smoked paprika to the pasta dough. And to really showcase the pasta, I am doing my version of arguably the most classic recipe - Fettuccine Aglio Olio. Sounds fancy, no? In reality, it's nothing more than garlic flavored olive oil that coats the pasta. Let's get to it!