Sanskriti's Brown Butter Spaghetti with Crunchy Garlic

Prep Time: 4 hours or overnight

Cooking time: 1 hour with 30 minutes resting

Serves: 2 people

Ingredients:

For Spaghetti:

1. 150g (1 cup) all-purpose flour (maida)
2. 100g (3/4^th cup) semolina (rava)
3. 10g (2 tsp) of SNAP!N Crunchy Garlic
4. 1 pinch of salt
5. 3 eggs

For Brown Butter with Crunchy Garlic:

1. 50g (1/2 cup) salted butter
2. 10g (2 tsp) fresh oregano finely chopped or 50g (1/2 cup) spinach finely chopped
3. 5g (1 tsp) SNAP!N Crunchy Garlic
4. Dash of ground black pepper
5. 40g (2 tbsp) shredded cheese

Method:

For Spaghetti:

1. Combine the all-purpose flour, semolina, SNAP!N crunchy garlic, a pinch of salt and make a well in the center.
2. Pour the three eggs in the well and whisk the eggs with a fork. Bring in a little flour with each move till all the flour is in the egg mixture.
3. Use your hands to knead the mixture into a ball for ten minutes. There should be no cracks, if there are just- add a splash of water and knead.
4. Once the ball is formed wrap, it in plastic wrap and set aside for 30 minutes.
5. Take your pasta machine (easily available online) and press the dough into a rectangle shape. 
6. Adjust the knob of your past machine to the widest width and put your rectangular dough through it. Flour the dough and fold it in thirds like an envelope and roll it again. Repeat this step till the dough is smooth. Keep dusting the pasta with flour while rolling.
7. Decrease the width of your roller and flatten the dough out till you reach the desired length. Now lightly dust the flour and let it rest for 10 to 30 minutes.
8. Cut it into spaghetti strips using the pasta machine setting.

For Brown Butter with Crunchy Garlic:

1. In a medium saucepan, add in the butter, cook and stir the butter for 5-8 minutes till the butter is brown.
2. Take the pan off the heat and add in the herbs of your choice and SNAP!N Crunchy Garlic.

Next steps:

1.  Boil water in a pot and add in 1 tsp of salt. Add in the fresh spaghetti made earlier and cook for 5-7 minutes.
2. Take out the boiled spaghetti and add it into the brown butter saucepan with an extra 2 tablespoons of pasta water.
3. Plate your spaghetti with a dash of black pepper and shredded cheese.