2 Ingredient Homemade Pasta Recipe (No Machine)

Making the dough

1. Prep the flour: On a large flat clean surface place the flour in a mound.
2. Add eggs: Make a well in the center of the flour and crack in the eggs.
3. Mix: Using a light hand, break the yolks and gently bring the flour into the center of the nest using your fingertips or a fork.
4. Knead to get a smooth dough: 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. Rest: 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. Divide and rest: After resting, remove the dough from the fridge and cut it into 4 equal pieces. Set aside and cover with cling wrap to stop it from drying out.
7. Roll the dough very thin: Sprinkle flour onto your clean work surface and rolling pin and roll 1 piece 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. Cut into pasta: Fold the dough over itself several times. Cut the roll of pasta into strips roughly ¼-inch thick depending on what pasta you are making. Then dust some semolina (or flour) over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.

9. Dry at room temperature: Set cut pasta aside on a tray and leave it out at room temperature to dry on a drying rack for 30 minutes before cooking off. It can be stored at room temperature for 12 hours. After that, store it in the fridge for up to 2 days.

To Cook Fresh Pasta

10. Boil the water: 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.
11. Cook the pasta: Add the pasta and allow to cook for roughly 2 minutes until al dente or 3 minutes until tender. When the pasta floats to the top of the pot it is ready.
12. Strain and serve: Strain the water off the pasta and serve as desired.

Gemma’s Pro Chef Tips

• Resting Is Crucial: Letting the dough rest not only relaxes the gluten but also improves the texture, making the dough easier to roll out. Aim for at least 30 minutes, but if you’re in a rush, even 10 minutes will help.
• Add olive oil or extra egg yolk for Richness: If you want a richer dough, try adding a tablespoon of olive oil or an egg yolk to the flour and eggmixture. This will create a smoother dough and improve the flavor, especially for pasta like ravioli or lasagna sheets.
• Dry the Pasta Before Cooking: Although I didn’t mention it in the original video, I later found that letting your pasta air dry at room temperature for at least 30 minutes helps it absorb sauce better. This step makes a noticeable difference in the final dish!
• Serve with Flavorful Butter: For a delicious twist, pair your homemade pasta with compound butters like Sun-Dried Tomato Compound Butter, Roasted Garlic And Herb Compound Butter, or Blue Cheese Compound Butter.
• Dough Consistency Tip: If your dough feels a bit dry after kneading, don’t worry. During the resting time in the fridge, the dough will release moisture and soften. Be cautious not to add too much liquid, as the dough will naturally adjust and become more pliable.
• Don’t Overwork the Dough: After kneading the dough, resist the urge to overwork it. Too much kneading can make it tough. Just knead until it’s smooth and elastic, and remember, resting is key to making it tender.
• Use a Pasta Cutter for Consistency: If you’re rolling by hand, a sharp knife works great, but a pasta cutter ensures uniform thickness and shape. You can make fresh ravioli or fettuccine with ease!
• Save Pasta Water: When boiling your pasta, save a cup of the cooking water. The starch in the water is a perfect addition to any sauce, helping it cling to the noodles for a creamier texture.
• Don’t Overcook: Fresh pasta cooks much faster than dried pasta, usually in 2-3 minutes. Once the pasta floats to the top of the water, it’s done. Test a piece to be sure it’s tender but not mushy.
• You can also use a stand mixer with the dough hook, pasta roller attachment, and cutter attachment.

Make Ahead and Storage Instructions

Make Ahead:

Prepare the dough in advance and store it in the fridge for up to 18 hours. Allow the dough to rest, wrapped in plastic, for at least 30 minutes before rolling it out.

Storage:

• Uncooked Pasta: Once shaped, uncooked pasta can be stored in the fridge for up to 3 days. To prevent sticking, dust the pasta with flour or semolina and place it on a tray, covered loosely with a towel.
• Freezing: For longer storage, freeze uncooked pasta on a tray for 30 minutes, then transfer it to an airtight container or freezer bag. It can be stored for up to 4 weeks.
• Cooked Pasta: If you have leftovers, drizzle cooked pasta with olive oil to prevent sticking, and store it in an airtight container in the fridge for up to 3 days. You can also freeze cooked pasta, but it’s best to enjoy it within 1 month for optimal texture.

Ways to Use Homemade Pasta

• Classic Pasta Dishes: Toss with your favorite sauce—marinara, Alfredo, or pesto—for a simple, satisfying meal: Homemade Penne Pasta Recipe, Rigatoni Pasta Recipe, and Farfalle Pasta Recipe.
• Lasagna: Use the pasta for rich, homemade lasagna with layers of cheese, sauce, and meat or vegetables.
• Pasta Salad: Cool the cooked pasta and mix with veggies, olive oil, and a tangy dressing for a fresh pasta salad.
• Soup: Add small pasta shapes to soups like minestrone or chicken noodles for a hearty touch.
• Pasta Primavera: Sauté the pasta with fresh seasonal vegetables and a drizzle of olive oil for a light, vibrant dish.
• Mac and Cheese: Make a creamy, cheesy homemade macaroni and cheese with your fresh pasta for extra comfort.
• Ravioli: Transform your homemade dough into ravioli for a more unique, filled pasta experience.
• Pasta with Butter and Parmesan cheese: For a simple yet indulgent option, toss the pasta with melted butter and grated Parmesan for a rich treat.