things wot i made then ate: aglio e oleo (method in pictures)

This could be called cielo su terra because that's what it is; heaven on earth -- simplicity at it's best. Because of that, the ingredients must be perfect. Do you hear? Perfect! This dish of pasta with olive oil, garlic and Parmesan cheese is a national favorite and can be embellished however you wish with whatever perfect ingredients you have on hand. Do keep it simple. Complexity just mucks it up and then you'd have to call it something else. Here's simplicity itself in 140 easy steps. Did I say 140? Sorry, meant to say just a few simple steps. What follows is a photo essay on method.

First of all, it really doesn't make much sense to make your own pasta, but that's what we're doing. Why? Because it's fun! If you decide to forgo this pure joy and use dry pasta instead, and there's certainly nothing wrong with that, cook it longer and test it for al dente by eating a strand as it nears completion and proceed normally. Spoil sport. Otherwise, we're not doing the standard volcano-on-the-board method here because there's no point in making an unnecessary mess and besides, nowadays we have dishwashers. Begin with one egg into a bowl and add ½ a shell of water.

Semolina and all purpose flour in equal portions, add by the tablespoon. Where do you get semolina flour, you ask? At Whole Foods, or some such, in the bins. You'll be impressed how inexpensive it is.

Use a knife to work into a ball. Divide in two.

Cover and set aside.

Prepare a large pot of water with enough salt to make it taste like sea water.

This is all the salt your pasta gets and you'll spill most of it out so don't be a sissy about it.

Now turn your attention to the cheese. It must say "Reggiano" on it. That way you'll know what you're using is autentico. These people of Parma put their hearts and souls into making this cheese, and this is carried through for generations. It would be a total bummer, and you'd be a complete moron not to appreciate one of the true wonders of the culinary world. Check to see your cheese is stamped on the side to make sure you're not being hornswoggled.

Well, it wouldn't be aglio e olio without the aglio now would it?

Smash the little guy's brains out.

Chop the smashed garlic and grate a piece of the cheese.

Use the best olive oil you have on hand.

Add it to a bowl with room temperature butter. More butter and olive oil than you'd imagine.

Toss in the garlic.

Consider extraneous material. If you decide to embellish, keep it simple and make it good.

Prepare it however you intend in advance because things are going to happen quickly.

Flatten one of the dough balls with either an Atlas or with a rolling pin. You can see the advantage of a machine. This has a motor, but it's far too fun using a crank to bother with electrified automation.

Hook on one of the various cutting attachments and move the handle over to it so that it moves the cutter and not the flattening roller.

Drop the cut pasta into the boiling salted water.

Stir it around to avoid clumpage. Stand there and watch it closely, this goes quickly since it's not dried and you don't want it to boil over.

Lift out the cooked pasta sopping wet and drop into the prepared bowl with the raw ingredients. The extra dripping hot water mixes with the butter and olive oil and this is what forms a sauce, right there in the bowl !!!111!!!eleventy!!!111!1!!