2 Ingredient Homemade Pasta (Without A Machine)
Save RecipeMy 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. 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.
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.
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.
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.
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!
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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My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.
- 3 cups (15oz/426g) all-purpose flour
- 4 large eggs* (or 5 small eggs)
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.
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.
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.
*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.
Meet Gemma
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Hi, Gemma. We loved this pasta! I made it exactly by your recipe, and rested it, and then remembered that I have a little pasta rolling machine! I worked the dough through the process to make fettuccine, and it was spot on. My question about the recipe, though, is whether I should use it in a “no boil” recipe, as in lasagna, that I am going to bake. Thoughts?
Oh Richard, that is a great question that I didn’t answer. I think with my recipe you would lightly boil the sheets before baking the lasagne.
This recipe has been so popular we actually made it into a video so keep an eye out for that 🙂
Best,
Gemma.
Hi Gemma
I just tried this pasta recipe. I tried to roll it paper thin and cut it thin as well. When tossed into the boiling water it grew in thickness quite a bit. An oversized linguini. Tasted great, but it took a long time to cook. Any suggestions for next time?
This was amazing! After making 2 batches (separately), I “tweaked” the recipe a bit – garlic powder (NOT salt) – just a tsp to kick it up. I’ve been told that ground red pepper (local restaurant uses it) is also great! You’ve created a monster!
Ah, yes i love pepper too! Enjoy!
Just tried your recipe. Do the eggs have to be at room temperature. Also turned out a bit dry and added another egg and a bit of water for better consistency.
The eggs can be cold or room temperature here. I would not add extra egg as you want a thicker more dry dough. Let me know how you go once you cook the pasta!
Hi Gemma..
Really love your recipes, so easy. Could I use wheat flour for this pasta and if so, the number of eggs would be different or the same? Thank you.
Hi there, you could but i would suggest half wheat flour and half all-purpose. For this the eggs would stay the same. Enjoy!
very new receipe for me
Yes, it’s a must-try! I love pasta!
its super simple ,i am going to try soon,tq
YAY, please do! Let me know what you think!
I love homemade pasta and am anxious to try your recipe. I have gotten so many good recipes from your website.
I’ve always been curious about how to make noodles using tomatoes, spinach, beets, etc. to color the noodles and add a touch of vegetable to them. Do you, by chance, know how this is done?
Thanks so much.
Hi there, you have to give it a try. I have not done that, but i will look into that kind of recipe!
I enjoy your recipes. Am anxious to try this pasta one! Will let you know.
Please do, its so easy! Let me know how you go!
Thanks for the recipe. I’m guessing if you choose to freeze the fresh pasta it is prior to cooking, and not afterwards? Do you let the pasta dry out before freezing or freeze it immediately after cutting? Then do you need to let pasta thaw before cooking, or like the store bought put it in boiling water in the frozen state? Thanks again.
Hi! Yes i would freeze that raw pasta then that it in the fridge then cook as normal once thawed. Great questions!
oh my, gemma! after watching your wonderful ricotta this is another one that I’m going to be hooked on making ! I have a question, if I make lasagna, do I still need to pre cook this before assembling it to bake? I can’t wait to try this pasta and the ricotta anytime this week! I will post a photo when i do. I can’t thank you enough for all the excellent recipes you share with us.
Hi, there! yes you will still want to cook the ricotta to form the cheese first. This will be so good, send us a photo!
I know you said there is no substitute for the eggs, but could egg whites replace the whole eggs? Thank you for a reply, I appreciate your comments, as well as your recipes. 🙂 Edie
Hi there, for this i suggest sticking with whole eggs.
Hi, do you think this would work with all purpose gluten free flour, or even potato flour? My kids have been diagnosed with Celiac’s disease and they hate store bought GF pastas.
Thanks
Hi there, i think this would work with all-purpose Gf, yes. Enjoy!
Where is you pasta video
AH! stay tuned… 😀
02-03-2019
I have a change of email address and can not sign back in. Can I get help?
blueto138@gmail.com and blueto19@outlook.com.
Sincerely
Ella Blue
Hi! Can you give it another go? I did try fixing it just now
Hi. Can I use whole wheat flour instead of all purpose?
Yes you can! Feel free to add more egg if you feel that the dough turns out drier. Add more liquid little by little as you go
Thanks!
Can I use whole wheat pasta instead
Yes you can! Feel free to add more egg if you feel that the dough turns out drier. Add more liquid little by little as you go
Bello from Peru! Here in Lima it is humid! So any tips?
Also, I have a KitchenAid stand mixer, could I use that to knead? Thank you! Love your recipes, specially the doughnuts and cookie dough!
You can certainly use your mixer. Be careful when adding the eggs to the dough. Add a little at a time then stop when you see that your dough it well hydrated
Thanks for joining me all the way from Peru!
Can I use almond flour?
For this recipe i would not suggest it. You could use a GF all-purpose flour.
Can we substitute eggs . Can we use the substitute chart you showed before.
Unfortunately, there is no substitute for eggs in this recipe. Olivia and I would have to work on this
Hi
I gave pasta maker machine .But After boiling it get stick. Can u please share machine pasta procedure please
Hi Shruti,
If the pasta is dried after it is rolled in the machine, as I do in this recipe, then the boiling is really short, and the pasta should not be sticky. The process is the same, just rolled in the machine. If you can hang the pasta to dry, then that will help too. Boil the pasta for 3 – 4 minutes, drain it, and if you are storing it at this point then refresh it in cold water and drizzle on a little olive oil, that will prevent it sticking. I think you may be over cooking it! It is important to just barely cook pasta, it should have a bite to it.
I hope this helps,
Gemma 🙂
The flour to egg ratio didn’t really work out. Had to add the fifth egg plus some water.
Hi there,
This may be to do with the size of the egg, or the type of flour. In different places flour behaves differently, depending on the type of wheat, the season, how and where milled! Now that you have found the mix for you you will know for the future.
Thank you for being in touch, I hope you enjoyed eating it!
Gemma 🙂
hi gemma! can I use other kinds of flour like almond flour instead of all purpose flour?
Hi Aileen,
I think if you use a good all purpose gluten free flour, which has added xanthan gum, then you may get a reasonable result. I think a single source gluten free flour is unlikely to work. You will need the gum, which mimics the action of gluten, in order to get this to work.
I hope this is of help,
Gemma 🙂
Thank you for asking that question! I have Bob’s Red Mill AP flour and am going to give it a go….!
Do share your results here!
Hey! This looks awesome and I can’t wait to try it soon, since I love fresh pasta! Since we have access to Semolina flour and I know most pastas you buy are made with it, how could I sub that into this recipe in place of the all-purpose? Would it be 1-to-1? Thank you so much, I love your site and I seriously can’t live w/o your crazy cookie dough now that I’ve found it!
Hi Amanda,
Semolina is generally made from durum wheat, which is the flour traditionally used in pasta. It is really difficult to be precise in relation to the proportion of egg to this flour, it depends on how it is milled, and whether there is any plain flour in the mix. I think this recipe will work for you 1:1, but as I have not tried it, and as it is impossible to be precise in this, I think you will need to try it. If you live in a humid place this can also affect this. Be prepared to add more flour as required, or start with 1/2 the recipe and test it. The most important part of this is the kneading to develop the gluten, get that right and all will be well,
Gemma 🙂
What can we substitute eggs with in this recipe?
Unfortunately no, Amrita. The eggs are very important in this recipe. I’m sure you might be able to by egg free online.
Best,
Gemma.
Finally, someone who makes pasta the way my mother taught me…..flour and eggs. It is truly the best pasta!
I’m delighted you like it, Terri. I’m hooked on making it fresh now.
Gemma.
I have made lots of pasta…at least until I started using my machine for making polymer clay jewelry. So, I am pretty happy to find you and your recipe. Also looking forward to more wonderful cooking surprises on your site.
Having my past experience with all things noodle, I am wondering if you have made things like ravioli or other shaped or filled pastas. As soon as winter gives us a break so that we can get to the grocer’s for flour. I am nearly giddy with the prospect of enjoying our first meal using your recipe. Yum!
Hi there,
You clearly are a bold baker already! Imagine thinking of the pasta machine to make jewelry! I know that clay can be hard to work, well done you!
Sounds like you live in a cold spot too, poor you, that is tough this year in particular.
I do hope you enjoy this recipe, it is a basic, as you will know, but nothing nicer.
Thank you or being in touch,
Gemma 🙂