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Explore No-roller fresh pasta — Legate Ears with 1,173,988 views, 31,826 likes, and 1,482 comments. Experience the impact of this video content that has captured audience attention.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***EGG LEGATE EARS WITH FENNEL, FEEDS TWO*** 1 cup (120g) all-purpose flour + more 2 eggs 1 fennel bulb half a head of garlic olive oil butter chili flakes parmesan or pecorino cheese salt On a big board or in a large bowl, mound up the flour and make a well in the center. Crack in the eggs, and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the eggs together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut the stalks off the fennel and pick all the fronds off the stalks. Roughly chop or tear the fronds and reserve. Discard the stalks. Thinly slice the bulb into semi-circles. Peel and chop the garlic. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface (plus a minute or two longer if you like a firmer texture). Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil. When it starts to smoke, put in the fennel bulb and sauté until it's about half-cooked (you might want to turn the heat down a bit). Push the fennel to the sides of the pan, and drop 1-2 tablespoons (15-30g) of butter in the center. When it's melted, return the drained pasta to the pan, and stir constantly. When the noodles are starting to brown a bit, put in the garlic and a pinch of chili flakes. Cook and stir for another minute, then turn off the heat. Grate in a little cheese, stir to combine, then transfer to plates. Top with more grated cheese and the fennel fronds. ***VEGAN LEGATE EARS WITH CHERRY TOMATOES, FEEDS TWO*** 1 cup (120g) all-purpose flour + more 1/2 lb (450g) cherry or other small tomatoes 1 bunch basil half a head of garlic water olive oil pepper salt On a big board or in a large bowl, mound up the flour and make a well in the center. Pour in half a cup of water, 1 tablespoon olive oil (15 ml), and put in half a teaspoon (3g) of salt (or you could just salt the pasta water a lot). Use a fork to beat the water and oil together and then gradually start integrating the flour. When you've done all you can with the fork, flour your hands and knead the dough, adding more flour as you go. When the dough ball has absorbed as much flour as it will easily take, and it's reasonably smooth and elastic, cover it and let it rest in the fridge for a half hour. Cut all the tomatoes in half, peel and chop the garlic, roughly chop the basil. After the pasta dough has rested, role it out into a long snake. Dust the snake and your cutting board heavily with flour, then cut the snake into thin circles, kicking away each piece with the knife as you cut to make sure they have space and don't stick to each other. Toss the circles in flour, then smash each one with your fingers to turn it into a thin noodle with a raised lip around its edge. Bring a big pan of salted water to a boil (salt it extra-heavily if you didn't put salt in your dough), and boil the pasta until it floats forcefully to the surface. Drain, then return the dry and empty pan to the heat. Cover the bottom with olive oil, then return the drained pasta to the pan and stir constantly (you might want to turn down the heat a bit). When the pasta is starting to brown a bit, put in the garlic and stir to combine. After another minute, stir in the tomatoes, some pepper and half the basil. Transfer to plates, top with the remaining basil, more pepper, and some raw olive oil.

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