Breads & Doughs

2 Ingredient Homemade Pasta (Without A Machine)

4.3 from 84 votes
My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.
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.

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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.

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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.

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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.

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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!

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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.

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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!

Watch The Recipe Video!

2 Ingredient Homemade Pasta Recipe (Without A Machine)

4.3 from 84 votes
My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.
Author: Gemma Stafford
Servings: 6 people
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.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 3 cups (15oz/426g) all-purpose flour
  • 4 large eggs* (or 5 small eggs)

Instructions

  • On a large flat clean surface place the flour in a mound.
  • Crack all 4 large eggs into the center of the mound of flour creating a well to hold the eggs.
  • Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
  • 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. 
  • 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. 
  • 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. 
  • 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. 
  • 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.
  • 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

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

How to Store Fresh Pasta

  • 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. 

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. 

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Comments & Reviews

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Member
Cordelia Pienaar
15 days ago

Thank you for your wonderful recipes!

Ronda
Guest
24 days ago

Can this pasta be made with other types of flour ( rye,coconut etc…)? Can it be made into a sweet dough?

Manalu
Guest
Manalu
1 month ago

Made them today,
The recipe was really beginner friendly and it tasted amazing with chicken!

I guess the only thing is that if you are like me with weak arm muscles you might wanna go the whole ten minutes of kneading to get the dough just right.
It only looked decent at the 8ish minute mark so don’t give up! Just keep kneading.

Emily
Guest
Emily
1 month ago

What’s the best way to store uncooked fresh pasta in the freezer? And should you thaw the pasta before cooking? I’ve never made fresh pasta before but I’m excited to try it!

RF74
Member
RF74
2 months ago

Hi Gem! Here’s my post in BOLD BAKING COMMUNITY in Facebook: ????You gotta be careful while trying Gemma’s recipes! Because it’d be really hard to go back to store bought ones! ???? I’m not lying, this recipe is kinda labour of love. But totalllllly worth it! For half of the recipe, I only used about 1Tbsp of unsalted butter and 1 1/2 Tbsp of garlic salt. It just tasted so creamy and unbelievably delicious! After the normal dinner portion with red sauced vegetables & rotisserie chicken, each of us snacked on more ! My 22 month baby was shoveling it… Read more »

MiMi
Guest
MiMi
2 months ago

Gemma.. Is this Recipe in your Cookbook?? ????????❤️

Waye
Guest
Waye
2 months ago

Hy Gemma, I tried making pasta with just water and all purpose flour in my pasta machine. When I tried to cut the dough, it came out with the marks but didn’t cut…..any suggestions? Thank you.

Julia Pantic
Guest
3 months ago

Hi would you have a recipe for hluten free

Member
Melissa Norman Lyons
3 months ago

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

Member
Renee Batezat
3 months ago

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!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford