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.
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# 2 Ingredient Homemade Pasta (Without A Machine)

4.58 from 1278 votes

My 2 Ingredient Homemade Pasta recipe yields fresh pasta with just a bit of flour and fresh eggs.

Last updated on January 15, 2024

Fresh eggs being poured into a mound of flour.

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A big part of being a truly Bold Baker is knowing how to work with doughs! Breads & doughs, whether they are for yeasted bread, homemade tortillas, or even fresh pasta, are all made of similar ingredients.

I bet you never knew that using these two common ingredients means you can make fresh pasta at home BY HAND! Check out the Homemade Pasta Shapes video to see how you can easily and professionally nail Rigatoni (ribbed tubes), Penne (smooth tubes), and Farfalle (bow ties)! 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!

Hands kneading a ball of pasta dough.

## 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.

Rolling out pasta dough.

## Taste and Consistency

By the time you’ve finished making and cooking your pasta, it should be fresh, chewy, and delicious.

## 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 them 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.

Hands folding my 2 ingredient pasta recipe.

## How To Make Pasta From Scratch

With two ingredients, this best homemade pasta recipe is not only easy, it also gives you the variation to make your own noodles and shapes. The best part is you don’t need a pasta maker. Without further ado, here is my easy pasta dough recipe (and don’t forget to get the full recipe with measurements, on the page down below):.

1. Place flour in a mound on a flat clean surface.
2. Crack 4 eggs into a well in a center of the mound.
3. Incorporate the flour into eggs until dough forms.
4. Bring the dough together with palms and knead for 5 minutes.
5. Once the dough starts to form a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
6. Cut the dough into four equal pieces, cover each with a towel.
7. Flour the work surface and roll each ball of dough into a large thin sheet with a rolling pin.
8. Once rolling out the dough, fold the dough on the lightly floured surface over itself several times. Cut the roll into strips depending on the type of pasta you are making.
9. Dust flour on sliced strips and unravel.
10. Repeat the process with the remaining dough.

## 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 with your easy homemade pasta. You can make thinner strips, more like fettuccine noodles, 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 by hand.

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 this fresh pasta recipe comes out with no help from a machine — it’s pasta magic!

A knife slicing my 2 ingredient pasta.

## How Long To Cook Homemade Pasta

Once you’ve added some shape to your homemade pasta dough, it’s time to start cooking it.

- Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling, add salt.
- Add the pasta to the salted water 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 of the pasta and serve as desired.

## 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.

A pile of my easy homemade pasta.

## Make Sure You Try My Other Pasta Recipes!

## And Get More Limited Ingredient Recipes!

A hand picking up some of my homemade pasta.

Full (and printable) recipe below!

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## 2 Ingredient Homemade Pasta Recipe (Without A Machine)

4.58 from 1278 votes

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

Author: Gemma Stafford

Servings: 6people

Prep Time 25 minutesmins

Cook Time 2 minutesmins

resting time 30 minutesmins

Total Time 27 minutesmins

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

Author: Gemma Stafford

Servings: 6people

## Ingredients

- 3cups (15oz/426g)all-purpose flour
- 4large 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 it 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 it 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.

4.58 from 1278 votes (1,180 ratings without comment)

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651 Comments

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CGB

CGB

4 years ago

Made these worked out well I overcooked them a little but they taste good, they were really easy to make and I’m only 12 years old.

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Deb M.

Deb M.

4 years ago

Gemma, so thoughtful of you to bring this recipe to us. We’re staying at home due to the corona virus outbreak (No grocery shopping, so no pre-made items). I know how to make pasta now. Turned out wonderful. Going to get the kids involved with trying some other recipes (I.e. popcorn, chips). The time spent baking / cooking together is priceless. Thank you, Deb from Canada

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Basil

Basil

4 years ago

this is my first time making pasta ever and it worked! I had trouble making a well in the flour big enough to hold all 4 eggs, but when the whites started to spill over i just rearranged the flour to contain them and it was fine. I kneaded mine for more than 5 minutes and had to add a little water. I let it rest for an hour. I only made half the dough into noodles (it’s VERY important that you unravel your little guys because they WILL stick together in the pot) and I wound up cooking them… Read more »

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Gina G Smith

Gina G Smith

4 years ago

If I used this to make lasagna noodles, would I have to cook the pasta first or can they be used right away?

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Deb M.

Deb M.

4 years ago

It just keeps getting better. Popcorn and chips are delish. Now we are going to watch a movie. So maybe this outbreak is a wake-up call to remember who we are and to love through making food to share. We might make a pizza tonight 🙂

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lesley

lesley

4 years ago

Hi Gemma. so is all- purpose flour plain flour. I really want to try this recipe but never really sure what all purpose flour is, you make it look so easy and i’m definately going to try it.

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5 years 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!

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Emily

Emily

4 years ago

So good

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4 years 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 »

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Julia Pantic

4 years ago

Hi would you have a recipe for hluten free

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## Meet Gemma



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## Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

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