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 (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!
And Get More Limited Ingredient Recipes!
And don’t forget to follow Bigger Bolder Baking on Pinterest!
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.
Watch the Recipe Video!
*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
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.
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?
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 😊
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.
Yay!!! I’m thrilled to hear that.
Thanks for trying them out. Share photos 🙂
Gemma.
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!!
Hi Marie,
Great question! Cook it off from frozen. I do it all the time.
Best,
Gemma.
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!
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 🙂
Can this be made in food processor with dough hook?
Yes you absolutely can. You can actually use the blade on the food processor. Just pulse until it JUST comes together.
Best,
Gemma.
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
🙂
Hi Fernanda,
yes! Semolina is traditional in pasta, I am delighted you made this your own,
Gemma 🙂
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?
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 🙂
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!!
YAY, this is one of my favorites too! Next time send us a photo!
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!
Hi, you can freeze it when it’s raw or cooked.
Any chance you know how to make Chinese pull noodles?
I wish Rita, I really do. I adore those noodles.
I’ll have to keep an eye out on a video of how to do them.
Gemma.
Karen to the rescue!!!!! https://www.sbs.com.au/food/recipes/chinese-hand-pulled-noodles-la-mian
Your welcome…..happy noodling!
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??
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 🙂