This Simple Homemade Pasta is made without eggs and only 3 ingredients. Perfect for adding to your favourite soup recipe or tossing with a homemade tomato sauce. Homemade fresh pasta was never so easy.
This was one of the simplest homemade pasta recipes I ever learned, thanks again to my mother-in-law. She would make this type of eggless pasta to add to her Minestrone or Pasta e Fagioli recipes but of course you can serve it with a Simple Tomato Sauce or even tossed with olive oil and a sprinkle of parmesan cheese.
She was always make her homemade pasta by hand, no machine for her. That means from kneading the dough to rolling it out and cutting.
So of course I am showing her way, but you can definitely use a machine from mixing and kneading to rolling it out with your stand mixer to your pasta maker.
- Flour – all purpose flour or semolina flour
- Water – lukewarm water
- Salt –
How to make A Simple Two Ingredient Pasta Recipe
In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine.
Move the mixture to a flat surface and gently knead for about 3-5 minutes to form a compact dough ball. Cover the dough with a tea towel or plastic wrap and let rest 30 minutes.
Knead the dough a couple of times then roll it out on a lightly floured flat surface.
With a rolling pin or pasta machine roll to a thin rectangle.
Trim the pasta dough, then roll up from the short end.
Cut the dough with a sharp knife or pasta cutter to the size you want, from pappardelle to fettuccine, thin or thick. Unroll the cut pasta and place on a lightly floured flat surface until the water boil. Then cook and serve with your favorite Spaghetti Sauce.
What is the best flour to use
Probably the best flour to use for making pasta is semolina flour, which is a flour that is coarsely ground and made from a hard wheat called durum. Although if you can’t find this flour all purpose will work too.
How thin should the pasta be?
You should roll the dough to about 1/8″ about the thickness of pie dough for long pasta, and a bit thinner for stuffed pasta such as ravioli. Be sure to keep the dough well floured so they don’t stick together.
How long does it take to cook?
Unlike homemade pasta that is made with eggs, this pasta does take longer to cook, approximately 6-8 minutes compared to egg pasta which needs only about 2-4 minutes.
Be sure to cook the pasta in a large pot of boiling salted water. Pasta is cooked when it still has a bite to it, you don’t want it to become mushy.
How to store it
The homemade pasta can be stored in the fridge for up to 2 days.
How to freeze Homemade Pasta
To freeze the pasta, place the cut or shaped pasta well-spaced on a cookie sheet, then put it in the freezer to harden for a couple of hours.
When they are well hardened, put them in freezer safe bags or containers and freeze. When you decide to use them, boil them directly from frozen, stirring often. They may need a minute more to cook.
You can also freeze the dough ball, wrap in plastic and place in a freezer safe bag or container, let the dough thaw in the fridge then bring it to room temperature before rolling out. It will last up to 2-3 months.
So if you are looking for a homemade pasta recipe with few ingredients I hope you give this Simple Two Ingredient Homemade Pasta a try and let me know how it goes. Buon Appetito!
More Homemade Pasta Recipes
Simple Homemade Pasta
- 2 cups all purpose or semolina flour (250 grams/320 grams semolina)
- 1/2 cup + 2 1/4 tablespoons water (lukewarm 85F / 35C) (150 grams total)
- 1/4-1/2 teaspoon salt (depends on how salt you like it)
- In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine, then move to a flat surface and gently knead for about 3-5 minutes, form into a compact dough ball, if the dough is too dry then add a little more water (1 tablespoon at a time).
- Cover the dough with a tea towel or wrap in plastic wrap and let rest 30 minutes.
- Knead the dough a couple of times, then roll it out on a lightly floured flat surface. Roll to about an 1/8 inch thickness, roll up and slice to make fettuccine or thicker or thinner or even into squares to add to soup. Cook in boiling salted water for about 6-7 minutes. Enjoy!
Updated from May 1, 2020.
Joseph & Joanne Oliver says
Great thanks so much, I look forward to your emails to see what’s for diner.
Hi Joseph & Joanne, thanks so much, glad you are looking forward to the newsletters. Take care!
Super quick easy easy! And delicious made into ravioli. Thanks so much for a great recipe!
Hi Donna, thanks so much, glad you liked it. Happy New Year!
Sheila Clark says
Can this pasta be deep fried?