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.
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.
Make Sure You Try My Two Other Pasta Recipes!
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