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Fresh Pasta Dough and Other Two-Ingredient Recipes

Fresh Pasta Dough and Other Two-Ingredient Recipes


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You won’t believe how easy it is to make these delicious foods

Fresh Pasta Dough and Other Two-Ingredient Recipes

The simplest dishes are often some of the most delicious; these easy-to-make two-ingredient recipes prove it.

Drop biscuits

This is one recipe where self-rising flour comes in handy. The baking powder that’s mixed into the flour is activated both by the buttermilk and by the heat of the oven, helping the biscuits puff up as they bake. Simply add buttermilk (substitute heavy cream if you don’t have buttermilk on hand) to self-rising flour until the mixture can be dropped by large spoonfuls onto a parchment-lined sheet pan and then bake the biscuits in the a 425-degree oven for 10-12 minutes or until done. If you prefer to roll and cut your biscuits, just add less liquid so that you have stiffer dough.

Pancakes

Who knew you could make a tasty stack of flapjacks using just 2 whisked eggs and a large, mashed banana? Once you combine the two, cook them in a skillet over medium heat. If you feel like using a few extra ingredients, a pinch or two of baking powder will make the pancakes lighter and fluffier.

Hash Browns

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If you love crispy, crunchy, golden hash browns, you’re in for a wonderful surprise: shredded potatoes + salt = the hash browns of your dreams. Just be sure to use a non-waxy potato (like Russet), get rid of any excess moisture before cooking (squeezing the shredded potatoes in a cheesecloth or durable paper towel will do the trick), cook the shredded potatoes until crispy in a skillet with some fat (like butter or oil), and salt the hash browns when they’re done cooking.

Fresh Ricotta

There’s no need to buy ricotta if you have milk on hand. Just heat a half-gallon of milk to 200 degrees in a pot, then add ⅓ cup of lemon juice or distilled white vinegar (off the heat). Stir gently and then let the milk sit for 10 minutes. Once you notice that the milk has separated into curds and whey (a watery yellow liquid), strain the curds and then place them in a cheesecloth-lined colander that’s set over a larger bowl so that they can continue to drain until they reach the desired consistency (up to an hour).

Parmesan Crackers

Thinkstock

This impressive little crisp makes a great garnish for salads or soups. Simply place small mounds of shredded Parmigiano-Reggiano onto a sheet pan that’s been lined with parchment paper or a non-stick silicone baking mat. Sprinkle the mounds of cheese with your choice of either cracked black pepper or cayenne and bake in a 400-degree oven until crisp and golden, about 3 to 5 minutes.

Energy Bars

If you’re looking for a quick bite made with natural ingredients, consider the super-easy, no-bake energy bar. Just purée dried, pitted dates and shredded, unsweetened coconut flakes in your food processor until a paste forms. (If you want to use more than two ingredients you can add things like peanut butter, pieces of dried fruit, or granola to the mix.) Then press the paste into a parchment-lined pan and refrigerate until firm. Cut into bars, wrap the individual bars in waxed or parchment paper, and store air-tight in the refrigerator until you’re ready to eat them.

Pizza Dough

This super-easy pizza dough takes advantage of self-rising flour; the baking powder helps the dough puff up as it’s baked. Mix 1½ cups of self-rising flour with a cup of plain Greek yogurt and knead the dough for 5 minutes. Then, roll the dough and bake it in a 400-degree oven for about 15 minutes before adding your toppings and finishing the pizza.

Pasta Dough

There are a other variations on the basic pasta dough recipe — olive oil or semolina flour are common add-ins — but the dough can be made with just 1¾ cups all-purpose flour and 2 extra-large eggs. Simply make a well in the center of your flour, add the eggs, and mix (using a fork) until a dough starts to form. If the dough seems too sticky, add more flour in small increments until the dough is only slightly sticky. Then knead the dough until it is smooth and soft (about 3 to 5 minutes) before wrapping it in plastic wrap and letting it rest at room temperature for 20 minutes. After the dough has rested, roll it out, cut your pasta, and boil in a large pot of salted water for 3 to 4 minutes.

Pot Roast

When the weather gets cold, there’s nothing quite like coming home to the smell of a savory pot roast. If you’re short on time or ingredients, simply put the roast in your slow cooker and sprinkle it with a dry onion soup packet. When you come back hours later, you’ll have a delicious and flavorful dinner. If you’re cooking a lean roast, you may want to add a bit of water or stock to the bottom of the slow cooker to ensure there is sufficient moisture; most roasts, however, don’t need much (if any) added liquid.

Peanut Butter Banana “Ice Cream”

Not only does this decadent ice cream recipe eliminate tons of ingredients, it also eliminates the need for an ice cream maker. Simply purée frozen bananas and peanut butter in your food processor until smooth and creamy.

Chocolate Ganache

While you’re making homemade ice cream, you might as well make some chocolate sauce to top it with; heat heavy cream in a small saucepan on the stove. As soon as the cream starts to boil, remove it from the heat, add a generous amount of chocolate chips (the chocolate chips should still be completely covered with cream) and let the pot sit. After a few minutes, whisk the cream and chocolate until it forms a smooth chocolate sauce.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.


Eat: Quick and Easy Two-Ingredient Fresh Pasta

Like many of us at home right now during this COVID-19 pandemic, I am trying to find things to do to keep my time occupied so to limit myself from sitting on the couch all day binging Netflix. I mean, I’ve certainly had some of those days so no judging here to anyone at all!

Luckily I have been able to work from home during the week and have a pretty structured weekday 9-5 schedule to get me through my day. I am able to enjoy breakfast at home along with getting the time to prepare dinner more often instead of meal prepping and cooking for the week on Sundays. Where I struggle is finding how to define and differentiate my weekends.

Weekends are our time to go out, enjoy time with friends, frequent restaurants and do literally whatever we want. Now that weekends are also comprised of staying home, I do things like bake bread for the week (yeah, I know how that sounds!), play games at home and try new recipes.

Last Friday I had the best time and experience making fresh pasta for the first time. Ironically enough, I was supposed to get pasta-making classes at Eataly Toronto for my birthday but they were sold out for a few weeks and every other class in Toronto was also sold out. We thought we would do it later but now that we’re in this whole thing I thought, why not try it at home on our own?

Both Waseem and I did this together and it was a really fun couples activity that can easily be something that can be done with the whole family as well. I did not use any special tools and you only need two ingredients to make this super easy fresh pasta. Eggs and Semolina Flour. As you will see in the videos, a tapered rolling pin works best. My sister used an Indian roti rolling pin and I used a western rolling pin – both worked fine.

I shared these same instructions with my sister to test out if she got the same results and she did! There are three videos in total that I suggest watching in order to get this right.

Recipe: I used this recipe and rolled it by hand with a rolling pin – no pasta maker required. I like that you can adjust the servings to get exact measurements. I always use a scale when cooking and I highly suggest investing in one (You can get them for as little as $10).

Overall, for two servings you need:

  • 200 g Semolina flour (1 cup) plus more for rolling the dough
  • 2 large eggs lightly beaten, preferably organic and free-range
  • 1/4 teaspoon fine sea salt

Kneading and cutting the dough: This video really helped me understand what to do with the dough and how long to knead it for before it was ready to be rolled out. look for to figure out whether the dough is read y. Specifically for kneading – pay attention to when she pushes into the dough to know if it is ready or still needs some work. Note that this is ONLY for the technique not for the recipe as this is a water/flour recipe.

Rolling the dough: In this video, the Pastaio of Eataly Flatiron, Luca D’Onofri goes through a lot of pasta doughs and shapes but focuses specifically on the semolina dough and pays attention to how thin the dough gets before it is cut. It is also a great resource to know more about what regions specific kinds of pasta come from. This really took me back to my trip to Italy in 2017 – reminding me of how the food is the same but different as you move from North to South.

Boiling the pasta: Though the pasta can be seen being boiled in the first video, I also found Toronto-based David Rocco’s quick IGTV video useful to see how quick the process is to boil pasta. It can be done in as little as three minutes from the time that you drop it into boiling water.