You Only Need 3 Ingredients for Pasta 🍝 #shorts

By Natasha's Kitchen · 60 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 work surface, make a well in the centre, and crack the eggs into it. Beat the eggs with a fork, gradually drawing in flour from the sides until combined. Scrape and cut in the remaining flour until the mixture looks like scrambled eggs.
3. Knead on a lightly floured surface for 5 minutes until smooth and flexible but not sticky, adding flour only if it is too sticky. Shape into a ball, flatten into a disk, cover, and rest at room temperature for 20 minutes to 1 hour.
4. Cut the dough into 4 equal pieces, keeping the rest covered. Flatten one piece into a rectangle, dust it with flour, and pass it through the widest setting. Fold it into thirds like a letter, pass it through the widest setting again, then fold once more and pass it through again.
5. Keep rolling without folding, reducing the setting each pass, until the desired thickness is reached (stop one setting before the thinnest for fettuccine). Dust with flour as needed, cutting the sheet into shorter lengths if it becomes unwieldy.
6. Dust the final sheet with flour, run it through your chosen cutter, and lay the noodles on the prepared sheet, dusting with semolina. Cover with a clean towel and let dry for 20 minutes before cooking or freezing.
7. Cook in a large pot of well-salted boiling water, stirring gently at first. Check for doneness after 2-4 minutes (add 2 minutes if cooking from frozen), then drain.

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

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