2 Ingredient Homemade Pasta #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Dust a large baking sheet with semolina. Set your pasta roller to its widest setting.
2. Mound the flour on the counter and make a well in the centre. Crack the eggs into the well and beat them with a fork. Gradually draw in the flour from the sides until combined, then cut in the remaining flour with a bench scraper until it looks like scrambled eggs.
3. Knead the dough on a lightly floured surface for 5 minutes, until smooth and flexible but not sticky. Shape into a disk, wrap, and rest at room temperature for 20 minutes to 1 hour.
4. Cut the dough into 4 equal pieces and keep the rest covered. Flatten one piece into a rectangle, dust with flour, and pass it through the widest setting. Fold it into thirds like a letter, then pass it through the widest setting again. Fold once more and pass it through again.
5. Roll the dough through without folding, narrowing the setting each time, until the desired thickness is reached (stop one setting before the thinnest for fettuccine). Keep dusting with flour; cut long sheets into shorter lengths if needed.
6. Dust the final sheet with flour, switch to the pasta cutter attachment, and cut. Lay the noodles on the prepared sheet, dust with semolina, cover with a clean towel, and let dry for 20 minutes before cooking or freezing.
7. Boil a large pot of well-salted water. Add the dry or frozen pasta, stirring gently at first. Cook 2–4 minutes, checking for doneness; add 2 minutes if frozen. Drain.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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