Simple Homemade Pasta
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.
Recipe Ingredients
- 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.
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
- Homemade Sourdough Pasta
- Homemade Cheese Cannelloni
- Homemade Creamy Mushroom Ravioli
- Authentic Homemade Pasta
Simple Homemade Pasta
Ingredients
- 2 cups all purpose or semolina flour (320 grams semolina)
- ½ cup + 2¼ tablespoons water (lukewarm 85F / 35C) (150 grams total, if doubling the recipe then double this amount)
- ¼-½ teaspoon salt (depends on how salty you like it)
Instructions
- 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 ⅛ 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!
Notes
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 Dry This Simple Pasta
Leave the pasta uncovered in a dry area for 12 to 24 hours, carefully turning it every 1-2 hours. The reason for the twelve-hour window is because various factors can affect how long your pasta takes to dry. From the temperature of the room to the thickness of the dough. A good idea is to place an electric fan next to your pasta to ensure it dries evenly. Be sure to switch the fan onto a relatively low setting. Store the dried pasta in an airtight plastic bag or container in a dry cool place it should keep for up to 3 months. If mold starts to form, then the pasta should be discarded.How To Store It
The homemade pasta can be stored in the fridge for up to 2 days. 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.Nutrition
Updated from May 1, 2020.
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Hi, thank you for the recipe. I just tried cooking it with my kitchenaid maker (spaghetti) and cooked it for 6-8 minutes. Unfortunately it came out quite soggy and mushy. Any suggestions? Thank you!
Hi Gurpreet, yes I have never used a kitchen aid for cooking so I assume it was too long, try 3-4 minutes and see, or I would advise a pot with boiling water so you can watch it and taste halfway through the cooking time. Take care!
Hi Rosemary,
How do these differ from pasta with eggs in taste, texture & holding together? I’ve always used 2-3 eggs making noodles & use the well method in the center to combine. Love your recipes!!!
Fonda
Hi Fonda, thanks so much, the texture is probably less tender and not as rich. We really like it and I think using a heavy or tomato based sauce they perfect. Let me know if you try it. Take care!
I have been looking for a simple and delicious pasta recipe. I have a pasta attachment that I use to roll and cut my pasta. Thank you so much for affirming a #2 setting as very few recipes or notes offer a suggestion as to settings. My question is: can I use a combination of both semolina and AP flour? Is so, what amounts of each do you recommend.
Thank you for all of your wonderful recipes!
Hi Janice, thanks so much, yes you can substitute with some semolina I would do 50% semolina and 50% all purpose, one for one. Let me know how it goes. Take care!
Thank you for the measurements. I certainly Will let you know how it goes. Again, many thanks
Hi Janice, you’re welcome!
Absolutely loved the ease of following this recipe. I am making more to dry today.
Question: is it better to freeze to store pasta if I use a veg based liquid to dye noodles for tricolor pasta?
(For example- blended and strained spinach dyed water or tomato)
Hi Mandy, yes I would freeze it, that’s what my mother in law always did. Great idea to dye the noodles. Take care!
When you give directions for drying and storing is this pre-cooking or post-cooking?
Hi Tammy it is for pre cooking. Take care!
I made this with semolina flour and the ratio was just right! Pasta was getting too sticky with other directions. This was fine!
I love the taste of the noodles, but mine are turning to mush. I’m using 100% whole ground kamut flour. I’m only cooking for like 1 minute. Any advice?
Hi Tiffani, maybe add a little flour and let them dry a bit before cooking, glad you liked the taste. Let me know. Take care.
Sorry I don’t have a comment yet, only a question.When you say keep the pasta well floored to prevent sticking.Do you mean more semolina or AP flour.?????
Hi Larry, you can use either, my mil would use ap flour, I sometimes use semolina. I hope you enjoy it. Take care!
Thanks for the recipe. I have a pasta machine and guess setting on 2 which I use for ravioli is about right. What do you think?
Hi Joe, yes that would be good. We don’t like it really really thin and that is what I use. I hope you enjoy it. Take care!
Thank you for this recipe. Turned out well.
Hi KT, thanks glad you enjoyed it. Take care.
Do these come out like thick soup noodles when cooked? I am looking for a recipe to make thick egg -type noodles but egg free.. Thank you!
Hi Vee, depends on how you cut them, if you cut them thick then yes they will. Hope that helps. Take care!