Two-ingredient pasta is simple to make at home. Below you’ll find practical tips for making pasta with or without a food processor or pasta machine, freezing and storing it, and swapping flours to suit taste and texture.
“So delicious and easy I expected it to be a disaster because I’ve never made pasta from scratch but it turned out great! My wife and I wanted to try cooking from scratch to go with some truffle salsa we bought on our honeymoon in Tuscany. Thank you for the easy and clear instructions”
– George
Nicky’s Notes
Just two ingredients are all you need to make fresh homemade pasta.
It yields deeply satisfying pasta with a lovely texture — simple and gourmet at the same time.
No pasta machine? No problem — a rolling pin works perfectly. If you have a stand mixer or food processor it will speed things up, but it’s not essential.
Table of Contents
- Nicky’s Notes
- Fresh Pasta Ingredients
- How to make it
- Can I make it ahead?
- Freezing Pasta
- What to serve with Fresh Pasta
- Watch how to make it
- Homemade Pasta Recipe
- 🍲 More perfect pasta recipes
Fresh Pasta Ingredients
Best flour for homemade pasta?
Pasta or “00” flour gives a smooth, slightly chewier result. Semolina produces a rougher texture that holds sauce better. Plain/all-purpose flour sits in between and is what most people will have on hand.
This recipe uses all-purpose flour, but you can substitute 00 or semolina in the same quantities for a different texture.
How to make it
- Combine the flour and eggs in a stand mixer bowl. Attach the dough hook and mix slowly until a rough dough forms.
- Once the dough comes together, increase to medium speed and mix for 5 minutes until smooth and elastic.
- Wrap the dough tightly in clingfilm or wax paper and chill in the fridge for 30 minutes (up to 12 hours).
- Divide the chilled dough into four pieces.
- On a lightly floured surface, use a rolling pin to roll each piece as thinly as possible — you should almost be able to see your hand through it.
- Lightly flour the sheet, roll it up loosely and slice into 1/2 cm (0.2″) strips for tagliatelle.
- Gently separate the strands with your fingers and lay them in portions on a plate or tray.
To cook immediately: bring a large pot of well-salted water to a rolling boil and cook the fresh pasta for about 3 minutes. The pasta will float when it’s done.
This pasta is delicious simply dressed: a drizzle of good olive oil, a sprinkle of flaky salt and a pinch of chilli flakes is all you need.
Can I make it ahead?
Yes. Fresh pasta can be kept at room temperature, refrigerated, dried, or frozen depending on how far ahead you want to prepare it.
Fresh pasta – room temperature
Spread portions on a floured tray and dust with flour. Leave uncovered for a few hours — longer if you want it to dry. Time to cook from room temperature: 3 minutes.
Fresh pasta – refrigerated
After shaping, dust the pasta with flour, leave to air for a couple of hours, then cover and refrigerate for 2–3 days. Time to cook from refrigerated: 3 minutes.
Drying homemade pasta
Spread the pasta on a floured tray and dry for about 24 hours in a non-humid environment until it snaps. Store in a sealed container at room temperature for up to a month. Time to cook from dried: 4–7 minutes.
Freezing Pasta
Arrange portions on a floured tray and dust with semolina if you have it (or all-purpose flour). If possible, freeze the tray uncovered for about 30 minutes until the pieces are just set, then transfer portions to freezer bags or a sealed container. Freeze up to 3 months. Time to cook from frozen: 3–5 minutes.
Pro tip: Freezing the pasta briefly on a tray before bagging prevents the strands from sticking together.
What to serve with Fresh Pasta
- Classic meaty Bolognese
- Creamy steak stroganoff for an indulgent meal
- Tuscan chicken in sun-dried tomato cream or a vegetarian mushroom version
- Oven-baked chicken Parmesan
- Slow-cooked beef goulash or a rich beef ragu
Watch how to make it
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Homemade Pasta Recipe
Ingredients
- 420 g (3 1/4 cups) plain (all-purpose) flour
- 4 large eggs
Instructions
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Place the flour and eggs in a stand mixer bowl (or see notes for mixing by hand).
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Mix slowly with a dough hook until it forms a ball. Add a splash of water if too dry or a little flour if too sticky.
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Increase to medium speed and mix for about 5 minutes until smooth.
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Wrap the dough and chill for at least 30 minutes.
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Divide into four, roll each piece thinly, then cut to your desired shape.
Cook the pasta
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Cook in a large pot of well-salted boiling water. Return to the boil and simmer for 3 minutes or until the pasta floats and is tender.
Video
Notes
Note 1 – Flour swaps
All-purpose flour gives a smooth, slightly chewy texture. Substitute 00 (pasta) flour for a silkier, chewier result, or use semolina for a coarser texture that holds sauce well — use the same quantities.
Note 2 – Making the pasta by hand
Make a mound of flour on your work surface, whisk the eggs, then create a well in the flour and add the eggs. Gradually incorporate the flour with a fork, then use your hands to form a ball. Add a splash of water if crumbly, or a dusting of flour if too wet. Knead for about 5 minutes until smooth, then proceed with the recipe.
Note 3 – Rolling pin or pasta machine
A rolling pin works well if you keep the dough lightly floured and roll it as thin as possible. If using a pasta machine, start on the widest setting and gradually work the dough through narrower settings, dusting with flour between passes, until it’s very thin. Cut by hand or with the machine’s cutter.
Making Fresh Pasta ahead
Room temperature: Dust with flour and leave uncovered for a few hours. Time to cook: 3 minutes. Refrigerated: Dry for a couple of hours on a floured tray, then cover and refrigerate for 2–3 days. Time to cook: 3 minutes. Dried: Dry for 24 hours in a non-humid place until brittle. Store sealed at room temperature for up to a month. Time to cook: 4–7 minutes. Freezing: Dust with semolina or plain flour, freeze briefly on a tray, then transfer to bags; freeze up to 3 months. Time to cook from frozen: 3–5 minutes.
Nutritional information is per serving (serves 6)
Nutrition
Nutrition information is an approximation.
This homemade pasta recipe was first posted in March 2020 and has been updated with improvements and clarifications.
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Some links in the original post may have been affiliate links. Nutritional information is approximate and can vary depending on ingredients and portion sizes.