Your #1 Online Baking Destination!


My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.

2 Ingredient Homemade Pasta (Without A Machine)

Save Recipe

My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.


Hi Bold Bakers!

A big part of being a truly Bold Baker is knowing how to work with doughs! Doughs, whether they are for yeasted bread, homemade tortillas, or even fresh pasta, are all made of similar ingredients.

This fresh pasta dough amazes me! It’s incredible what you can do with just a bit of flour and fresh eggs (If you’d prefer whole wheat flour, try my 3 Ingredient Whole Wheat Pasta! And if you’re going eggless, try my 3 Ingredient Homemade Vegan Pasta!). I bet you never knew that using these two common ingredients means you can make fresh pasta at home BY HAND! My 2 Ingredient Homemade Pasta recipe is a wonder to have up your sleeve. I promise after you give this recipe a try you’ll be feeling like a pasta machine!

How much homemade pasta do I need per person?

I recommend a 2 ounce serving of fresh pasta per-person. Once the pasta is cooked that should equal around 1 cup of pasta. That said, I can eat bowl after bowl of this stuff. I love this pasta with all kinds of sauces, but it is heavenly with just some olive oil or butter and my Homemade Ricotta Cheese recipe.

Why do you need to let pasta dough rest?

After kneading your homemade pasta dough and bringing it into a ball it’s really important to let the dough rest. I wrap my dough in cling wrap and allow it to rest for a minimum of 30 minutes and a max of 4 hours in the fridge. This gives the dough time to let the flour absorb the liquid and for the gluten relax. Gluten is what will allow the pasta dough to be stretched and rolled out to be super thin.

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

Why is my homemade pasta dry?

Just like any other dough, you have to let the homemade pasta dough tell you what to do. My Homemade Pasta recipe only requires 3 cups of flour and 4 large eggs. The richness and moisture in the egg are all this dough needs to come together. The 3rd ingredient is elbow grease.

If you take your time and are patient in bringing together, then when kneading this pasta dough you’ll find the dough is neither too wet nor too dry. There is a moment when first kneading the dough that I myself thought I needed to add more egg, but, the trick with doughs is they get wetter when they are resting. So stick with the dough while kneading and it will turn into a soft, stretchy, and firm dough. Note: It’s better to be too dry than too wet as the dough will release moisture as it relaxes in the fridge.

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

What shape do I make my homemade pasta?

Once the dough is rolled out into a very thin sheet (see recipe instructions) I fold it over itself into a nice log. From there I use a sharp knife to cut the pasta in 1/4 inch thick strips.

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

This is where you can get creative. You can make thinner strips, more like fettuccini pasta, or thicker pappardelle-style pasta. There is no wrong or right here, I’m sure whatever shape you choose to make that you’ll find this to be one of the most satisfying parts of making your pasta.

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

Once cut into strips I unroll the dough and pull apart the strips revealing gorgeous tangles of homemade fresh pasta. It’s amazing how professional the pasta comes out with no help from a machine — it’s pasta magic!

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

How do I store homemade pasta?

Fresh pasta can be stored uncooked and covered in the fridge for up to 3 days. If it’s already cooked, drizzle some olive oil over it to stop it from sticking together. Also, you can freeze the fresh pasta in an airtight container for up to 8 weeks.

homemade pasta, easy homemade pasta, quick homemade pasta, homemade pasta no machine, no machine pasta, make your own pasta, pasta recipe, how to make pasta, homemade pasta recipe, how to make homemade pasta, pasta from scratch,

Make Sure You Try My Two Other Pasta Recipes!

And Get More Limited Ingredient Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

4.21 from 72 votes
2 Ingredient Homemade Pasta Recipe (Without A Machine)
Prep Time
25 mins
Cook Time
2 mins
resting time
30 mins
Total Time
27 mins
 

My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.

Course: Dinner
Cuisine: Italian
Servings: 6 people
Author: Gemma Stafford
Ingredients
  • 3 cups (15oz/426g) all-purpose flour
  • 4 large eggs* (or 5 small eggs)
Instructions
  1. On a large flat clean surface place the flour in a mound.

  2. Crack all 4 large eggs into the center of the mound of flour creating a well to hold the eggs.

  3. Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.

  4. Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: if your dough is on the dry side you can add a little SLASH of water to bring it together. 

  5. When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours. 

  6. After resting, remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to stop it from drying out. 

  7. Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper thin. 

  8. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.

  9. Set cut pasta aside on a tray and leave out at room temperature to cook off or cover and place in the fridge to be cooked later. 

To Cook Fresh Pasta
  1. Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling salt it and place the fresh pasta in the water.

  2. Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready. 

  3. Strain the water off the pasta and serve as desired. 

How to Store Fresh Pasta
  1. To store fresh pasta keep it covered on a tray in the fridge for up to 3 days. It also freezes really well for up to 4 weeks. 

Watch the Recipe Video!

Recipe Notes

*Large Eggs: It's important to use 4 LARGE eggs as you will need it all to moisten your dough. You could also try 5 small eggs too. 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

10 Images
Submit Your Photos
daimosori
Lume
Lume
Lume
2LaCoop
Determined Di
Israshfaq
Rachana Baditha
Renee Batezat
Renee Batezat
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

164 Comments

Write a Comment and Review

  1. Julia Pantic on September 9, 2019 at 3:35 am

    Hi would you have a recipe for hluten free

  2. Melissa on September 6, 2019 at 6:28 am

    Can the noodles be put into the dehydrator to store outside the fridge?

    • Gemma Stafford on September 7, 2019 at 10:50 am

      For longer shelf life, you can dry noodles in a dehydrator and then freeze them in a freezer bag or airtight container.

  3. Renee Batezat on August 30, 2019 at 1:24 pm

    All I can say is WOW! Made this for dinner tonight. Followed every single instruction and it came out perfectly! My eggs were quite small so I used 5 eggs. Thank you Gemma!

  4. Lavonne on July 31, 2019 at 2:50 pm

    Hi Gemma, I am big time PASTA LOVER and I’ve really been wanting to try making homemade pasta for a while now! It always looks so yummy when I see it made on TV, etc.! Can I use Bread Flour?

    • Gemma Stafford on August 1, 2019 at 8:13 am

      Hi,

      I would recommend ap flour or a durum flour but I’m not sure that bread flour would be the correct flour. I don’t think you need that added gluten. I could be wrong but i find plain flour works really well.

      Hope this helps,
      Gemma.

  5. Beverly J Day on July 27, 2019 at 12:32 pm

    I have carpal tunnel in both wrists. Can I use a food processor to mix the dough, albeit in a pulse mode so I can stop it when I want? and I would be using Bob’s Red Mill GF All purpose flour. any changes needed?

    • Gemma Stafford on July 28, 2019 at 6:57 pm

      Yes Beverly, absolutely use a food processor. It will work really well.

      As for the gluten free flour I’m not 100% sure what that substitute would be. I haven’t tried it personally so I couldn’t tell you for sure.

      Hope this helps,
      Gemma.

  6. Anum on July 25, 2019 at 3:16 pm

    loved this recipe! i definitely overworked my dough the slightest bit, but i tossed the cooked pasta in some butter and garlic and it turned out pretty good for my first ever try? thanks so much for sharing! big love xxx

    • Gemma Stafford on July 25, 2019 at 5:51 pm

      Well done! Gemma 😊

  7. Leslie on July 18, 2019 at 10:12 am

    Hi! My children and I are planning to give this recipe a go. How would I cook it in a baked spaghetti? Thanks

    • Gemma Stafford on July 18, 2019 at 6:25 pm

      Hi Leslie,

      Delighted you are going to give this recipe a try. So cook the pasta off first in water to al dente (almost fully cooked) and then you can bake it. I has to be precooked before it can be baked. Great question.

      Best,
      Gemma.

      • Leslie on July 19, 2019 at 10:31 am

        Awesome! Thank you so much! We all love pasta so we are looking forward to trying all the different ones with this recipe.

  8. Linda Watson on July 15, 2019 at 8:40 pm

    Pasta turned out horrible!!!!

    • Gemma Stafford on July 16, 2019 at 4:08 am

      Hi Linda,
      I am sorry to hear this! This is such a traditional recipe, the only real issue can be over wetting it, or under wetting it.
      You did not give me sufficient information to help,
      Gemma 🙂

  9. Neha on July 15, 2019 at 7:34 pm

    Hi Gemma
    Can you give me a substitute for eggs ?

    • Gemma Stafford on July 16, 2019 at 3:45 am

      hi Neha,
      the substitute for egg in this recipe is ‘no egg’. All pasta is not made with egg. If you can get semolina flour you can use that too, perhaps 1/2 and 1/2 with the plain white flour, experiment a bit, it is a home-based recipe, lots of Italian families will have their own version,
      Gemma 🙂

  10. Yo on July 6, 2019 at 12:05 pm

    Can you make in mixer

    • Gemma Stafford on July 8, 2019 at 9:43 am

      Yes you can! Just be gentle with the dough, careful not to overwork it. Gemma 😊

  11. Yo on July 6, 2019 at 12:04 pm

    Can you make in mixer?

  12. Toni-Paula Inglese on June 29, 2019 at 2:33 am

    I’ve been channeling my inner nonna to make fresh pasta. Wowed myself this afternoon! Thank you Gemma for this easy to follow recipe #artisianpasta

    • Gemma Stafford on June 29, 2019 at 1:07 pm

      I’m thrilled to hear that!! Thanks for trying it out.

      Best,
      Gemma.

  13. Karen Kilpatrick on June 23, 2019 at 3:27 pm

    Hi Gemma: I’d like to make vegetable pasta ie spinach, carrot, tomato…you get my drift. how can I do that? Also I have heard of chocolate pasta…would you use chocolate syrup? Happy 4th of July!

    • Gemma Stafford on June 24, 2019 at 3:03 pm

      Hi Karen! What big and bold suggestions!I will add these to my list. Gemma 😊

  14. Jasmine Mokhtar on June 23, 2019 at 5:00 am

    Hi Gemma,

    Tried ur pasta without machine for the first time today but after cooking the pasta tasted tough. What did i do wrong? Maybe that is how el dente is suppose to be?

    • Gemma Stafford on June 23, 2019 at 10:23 am

      Hi Jasmine! Great question. Most likely, you have overworked the dough. Once the dough comes together, stop. Any more than that will make it too tough. You are learning, so give it another go! Gemma 😊

  15. Lucy on June 22, 2019 at 2:25 pm

    Hiiiii Gemmaaaa I first wanted to tell you that you are very beautiful and sweet and that I loooooove your recipes.. I have a question though… When you make the pasta you must wait a few minutes before you cook it or you can do it right away?? (If yes how much time do I have to wait??)

    • Gemma Stafford on June 23, 2019 at 10:10 am

      After rolling and cutting, you can cook this immediately or cover and place in the fridge to be cooked later. Gemma 😊

  16. Lisa on June 9, 2019 at 4:04 pm

    I just found your site and love you and your recipes. I tried making this tonight and although they taste great, they are a bit rubbery. I left them to cook longer, but it only helped a little. I thought I had the dough rolled thin enough, but could that be a reason?

    • Gemma Stafford on June 11, 2019 at 10:25 am

      Hi Lisa! Great question. Most likely, you have overworked the dough. Once the dough comes together, stop. Any more than that will make it too tough. You are learning, so give it another go! Gemma 😊

  17. Determined Di on May 28, 2019 at 9:21 am

    Made this today, Gemma. I’m actually waiting for the water to boil so we can have it for lunch. My son is a pasta nut and I’m always looking to challenge myself as a baker. I’m experience with dough but never made homemade pasta. I did half the recipe and it came together nicely (after a bit of the yolk slid off the board). I will make it again, thanks.

    • Gemma Stafford on May 29, 2019 at 12:16 pm

      Yay!!! I’m thrilled to hear that.

      Thanks for trying them out. Share photos 🙂
      Gemma.

  18. Marie on May 21, 2019 at 5:23 am

    Hello! This is probably really a stupid question, but after freezing the pasta, do I have to thaw the pasta when I’m going to cook it? Or can I just chuck it in the boiling water immediately? Thank you!!

    • Gemma Stafford on May 21, 2019 at 7:38 pm

      Hi Marie,

      Great question! Cook it off from frozen. I do it all the time.

      Best,
      Gemma.

  19. Caryn on May 17, 2019 at 3:07 pm

    I was looking forward to eating this pasta with my meatball tonight; however, the dough is so dry and crumbly I can not get it to hold together!

    • Gemma Stafford on May 18, 2019 at 1:17 am

      Hi Caryn,
      it sounds like the dough was either not wet enough to start with, or that it was not rested. Resting the dough is a vital step, it develops the gluten and makes the dough elastic so that it will not break up as you roll it. I suspect this was the issue for you, it seems like it will make little difference but actually, it is crucial to the making of pasta.
      Having rested it now, I hope you are seeing the difference.
      Gemma 🙂

  20. Elyse on May 12, 2019 at 8:20 am

    Can this be made in food processor with dough hook?

    • Gemma Stafford on May 13, 2019 at 7:51 pm

      Yes you absolutely can. You can actually use the blade on the food processor. Just pulse until it JUST comes together.

      Best,
      Gemma.

  21. Fernanda on May 6, 2019 at 4:32 pm

    Ohh today I did this recipe for dinner, but I added a bit of semolina and I mixed with normal wheat flour. It was my first time doing homemade pasta and turns out so delicious, I will do it again soon. Thanks for the recipe. <3
    🙂

    • Gemma Stafford on May 9, 2019 at 3:41 am

      Hi Fernanda,
      yes! Semolina is traditional in pasta, I am delighted you made this your own,
      Gemma 🙂

  22. Edie Page on May 5, 2019 at 9:53 pm

    Hi Gemma,
    I have many of your recipes and the ones we’ve tried are great! Thank you for sharing all of these. Due to some health issues my husband and I have, whenever possible, I cook and/or bake using only egg whites. Will this be a problem when making these noodles?

    • Gemma Stafford on May 6, 2019 at 5:50 am

      Hi Edie,
      I think not! You can make pasta without egg, though the egg does help to give it texture and adds a little richness too.
      I suggest you give it a go, it will not be a fail,
      Gemma 🙂

  23. Sabrina on April 15, 2019 at 5:27 pm

    Made this pasta for the first time tonight. It turned out so amazing!!! Even my picky 5 year old, husband and baby approved!! 😂 It was a labor of love but the whole family loved it!!
    Thanks for sharing!!

    • Gemma Stafford on April 16, 2019 at 4:59 pm

      YAY, this is one of my favorites too! Next time send us a photo!

  24. Payal on April 14, 2019 at 6:47 pm

    This looks divine! Quick point of clarity – to freeze, do you have to cook the pasta first, or leave it dry as once freshly baked? Sorry if this is a silly question!

    • Gemma Stafford on April 15, 2019 at 12:12 pm

      Hi, you can freeze it when it’s raw or cooked.

      • Yo on July 6, 2019 at 7:37 am

        Can you do it in a mixer with dough hook

        • Gemma Stafford on July 8, 2019 at 9:25 am

          Hi, i have not tried that but i think that would work, yes! Just be gentle with the dough and be careful not to overwork it. Gemma 😊

  25. Rita Thomas on April 13, 2019 at 12:50 pm

    Any chance you know how to make Chinese pull noodles?

  26. Rita Thomas on April 13, 2019 at 12:48 pm

    Gemma, I have made homemade noodles for years, I learned from my mother. I do have one problem though and maybe you can help me. A couple years ago my daughter bought me a pasta machine to help me roll the dough and cut it. I seem to have a problem when it comes to rolling it because it sticks or tears every time. I can’t seem to get the right texture for that machine. Any suggestions??

    • Gemma Stafford on April 17, 2019 at 2:01 am

      Hi Rita,
      This may be to do with the time resting the dough. This is very important as it relaxes the gluten and makes the dough pliable. I think if you have been making your own for a time you probably know this already, and if you have been managing the hand made one well then this is not the issue.
      It may be the pasta machine. Have you tried it with a little amount of dough, just about 4ozs or so, and practice. A water and flour dough will do for this purpose.
      I am sorry, this is not too much help. Keep at it, I think you will resolve it with a little practice,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This