Making fresh pasta at home has never been easier with this 2-ingredient recipe that requires no special equipment. In just 25 minutes of prep, you’ll create silky, tender dough that transforms into perfectly al dente noodles in a mere 2 minutes of cooking.
The simplicity of flour and eggs yields a rich, satisfying texture that’s far superior to store-bought options.
After a 30-minute rest, the dough becomes pliable and easy to shape, offering endless possibilities for your favorite sauces.
Each bite delivers a smooth, velvety mouthfeel with a subtle eggy richness that pairs beautifully with everything from light olive oil to hearty Bolognese. This recipe is a game-changer for anyone craving restaurant-quality pasta in the comfort of their kitchen.
Simple Ingredients for Homemade Pasta
- 3 cups (15oz/426g) all-purpose flour
- 4 large eggs (or 5 small eggs, adjust as needed)
- Optional: A splash of water (if dough is too dry)
Step-by-Step Pasta Making Guide
- On a clean, flat surface, mound the flour. Create a well in the center and crack the eggs into it.
- Gently break the egg yolks and use your fingertips to gradually incorporate the flour into the eggs. Keep mixing until all the flour is absorbed.
- Once the dough forms, knead it with your palms for about 5 minutes until smooth. If the dough is dry, add a splash of water to help it come together.
- Shape the dough into a ball, wrap it tightly in cling wrap, and refrigerate for at least 30 minutes (up to 18 hours).
- After resting, cut the dough into 4 equal pieces. Cover with a towel to prevent drying.
- Flour your surface and rolling pin. Roll one piece of dough at a time into a paper-thin sheet.
- Fold the sheet over itself several times, then cut into 1/4-inch thick strips. Dust with flour and unravel to reveal your pasta.
- Repeat with the remaining dough. Set aside on a tray to cook immediately or refrigerate for later use.
- To cook, boil 8 cups of water in a medium pot. Salt the water, add the pasta, and cook for 2 minutes or until it floats to the top.
- Strain the pasta and serve as desired. Store leftovers covered in the fridge for up to 3 days or freeze for up to 4 weeks.
Perfect Pairings: Sauce and Topping Ideas
This homemade pasta is a blank canvas for your favorite sauces! Try a classic marinara for simplicity, or toss it with a creamy alfredo sauce for richness. For a lighter option, drizzle with olive oil, sprinkle with Parmesan, and add a pinch of red pepper flakes. Feeling adventurous? Top with sautéed garlic shrimp or roasted vegetables for a hearty meal.
Time-Saving Tips for Busy Cooks
Short on time? Prep the dough ahead and refrigerate it for up to 18 hours—it’ll be ready when you are! If you’re making pasta for later, freeze the cut noodles on a tray, then transfer to a zip-top bag. They’ll cook straight from the freezer in just 3-4 minutes. No need to thaw!
Storage and Reheating Made Easy
Fresh pasta can be stored in the fridge for up to 3 days or frozen for 4 weeks. To reheat, simply drop it into boiling water for 1-2 minutes until warmed through. Avoid overcooking, as it’s already tender!
Recipe Variations to Mix It Up
Customize your pasta by adding 1 teaspoon of dried herbs (like basil or oregano) to the flour for a flavorful twist. For a vibrant color, mix in 1 tablespoon of tomato paste or spinach puree with the eggs. Want egg-free pasta? Substitute the eggs with 1 cup of water and 2 tablespoons of olive oil.
Common Questions Answered
Can I use a different flour? Yes! Swap all-purpose flour with 00 flour for a silkier texture or semolina flour for a firmer bite. What if my dough is too sticky? Add a little more flour, a tablespoon at a time, until it’s smooth and workable. Can I make this gluten-free? Absolutely! Use a gluten-free flour blend, but note the texture may vary slightly.
2 Ingredient Homemade Pasta (Without A Machine)
Ingredients
- 3 cups all-purpose flour 15oz/426g
- 4 large 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.
