Roll pasta dough out to the second thinnest setting on a pasta machine. Lay pasta over a chitarri. Using a rolling pin, roll over the dough so the strings cut the pasta. Repeat with all of the dough.
Cook pasta in boiling, salted water until al dente. Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Drain pasta and place in a bowl. Add olive oil mixture and toss.