This easy pasta recipe requires only two ingredients and has incredible flavor and texture.
My whole life I’ve always bought pre-made pasta. I thought that homemade pasta would be too difficult and should only be reserved for experts. Looking into the price of kitchen-aid pasta attachments also had me steering clear of trying. I never realized how simple and easy it truly is.
To make this pasta recipe you only need two ingredients and you honestly do not even have to own a pasta maker. No excuses not to try! While it definitely isn’t as quick as dumping a box from the store, the flavor and texture will keep you coming back for more of that homemade pasta.
Another part of homemade pasta I enjoy is that it is a family affair. My girls love to crank the handle around and watch the lump of dough turn to flat strips and eventually spaghetti. I love that they enjoy taking part in making this from-scratch part of dinner with me. Even if it is messier when they are around. Learning through our mess.
- Homemade pasta is just eggs and flour therefor it is fresher and also pulls in that unique taste. Store-bought pasta is mass-produced and you lose some of the nutritional value. The eggs in the pasta add that nutritional boost of vitamins, nutrients, and protein.
- The eggs present in homemade pasta also make it more filling.
- Homemade pasta eliminates the additives and preservatives that store-bought kinds of pasta contain. These chemicals are used to preserve the shelf life.
- Bowl or baking mat
- Pasta cutter or maker
- Measuring cups or scale
- Pasta drying rack (optional)
Recipe & Instructions:
- 4 eggs
- 400 grams all-purpose flour
Making the Dough:
- 1. Pour the flour on a mat or flat surface.
- 2. Make a well in the center of the flour.
- 3. Crack the eggs into the center of well.
- 4. Whisk together eggs and slowly incorporate the flour.
- 5. Finish by kneading the dough with your hands until smooth and let rest for 20-30 minutes.
- 6. Divid dough into six equal pieces.
Using a Pasta Maker:
- 1. On the largest setting slowly crank the dough through the slot.
- 2. Fold in half and repeat two more times on the same setting, dusting with rice flour each time.
- 3. Keep moving the setting down one at a time as you crank it through until you get to your desired thickness. For example, mine starts at 7 and the lowest setting is 1. I normally feed through until the 3rd setting.
- 4. Take your flat strips and feed them through the opposite side to cut into spaghetti or fettuccine noodles.
- 5. Lay noodles across a drying rack or tea towl to dry for about 30 minutes. You can do this in groups or flat.
Without a Pasta Maker
- 1. Divid dough into 6 equal pieces.
- 2. Roll out with a rolling pin to a very thin thickness.
- 3. Cut with a knife or pasta cutter.
- 1. Bring a pot of heavly salted water to a boil.
- 2. Boil on high for 3-5 minutes.
- 3. Strain and enjoy!
- Use rice flour to dust the pasta with to prevent sticking. Adding more flour will just absorb into the pasta causing the problem to continue.
- Fill a bowl with rice flour and place it next to the pasta maker. Dust the noodles with rice flour to prevent sticking.
- If the dough is too stiff add a tablespoon of water at a time. If it is too loose, add a tablespoon of flour.
- Allow the pasta to dry for 30 minutes to an hour before cooking.
If you happen to have any leftovers, the cooked pasta needs to be stored in the fridge in an airtight container for 2-3 days. If you want to store the pasta dry, it needs to be allowed to dry for 24 hours before storing it in an airtight container or bag.
While there is definitely more work to be done with homemade pasta, the flavor and knowledge of all natural ingredients makes it work the effort. Throw the kids in there for another level of excitement.
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