Homemade Egg Pasta is simply 2-ingredients; eggs and flour, and it cooks in 5-minutes and will become the favored pasta on your plate.
Dreamy Easy Homemade Pasta
If you’ve ever dreamed of making homemade egg pasta from scratch, this 2-ingredient pasta recipe will change the way you think about fresh noodles. With nothing more than flour and eggs, you can create a silky, tender dough that cooks in minutes, and tastes far better than any store-bought pasta.
Fresh, wholesome, and free from preservatives, this is real Italian comfort food at its simplest. Best of all, a simple and affordable pasta roller, a mixing bowl, rolling pin, and a little counter space.
Affordable, easy, and deliciously healthy, this is pasta the way it was meant to be made.
Homemade Egg Pasta
Pasta has been around for a very long time, but who knew homemade pasta could be so easy to make!
To think I’ve been buying pasta made of flour and water, all these year, when I could have enjoyed a nourishing, enriched pasta, since homemade egg pasta retains more flavor and nutrients than store bought flour and water pasta.
I was surprised how fast eggs and flour came together into a dough that could be rolled out and cut into any shape I wanted.
So far, I’ve stuck with straight shaped pasta only because I haven’t yet ventured out into shapes, or double stack and stuffed pillows for a ravioli, but first we just need the dough!
Pasta Machines
My first attempt to make pasta, I simply worked the dough until I could roll it out as thin as possible to cut.
Rolling pasta dough thin enough just takes patience, countertop space and preferably a marble rolling pin, since they are heavier.
I was able to purchase an attachment for my stand-up mixer that was so inexpensive, considering the work it did.
Wow, what a difference it made!
Homemade Pasta Tools
I also purchased a pasta rolling machine that didn’t attach to an electric mixer.
It clamped onto the edge of the countertop and had a hand crank.
It works better than a rolling pin but not as fast as an electric attachment. Still a big help!
A pasta machine is also a great help in rolling out dough to make Homemade Crackers, something I prefer to make for my charcuterie trays, either plain olive oil crackers or fancy Carta di Musica Crackers with herbs and flowers pressed into the dough.
Homemade crackers can be made and baked in under 30-minutes and are as delicious as the flavors you choose to put in the dough.
2-Ingredient Pasta Recipe
Have you ever looked at the ingredients on a box of store bought pasta? Flour and water, usually.
Who wouldn’t rather have those two ingredients be eggs and flour? I sure would, and I wouldn’t feel guilty about serving my family pasta often on busy workweeks.
Once an egg pasta is made, and set out to rest and dry for an hour, dropping the pasta into a pot of salted boiling water takes only 5-minutes to cook.
I made this pasta to add to a variety of soups, with meat, seafood, or simply a hearty vegetable soup.
But honestly, I’d love this egg pasta with just a drizzle of olive oil, crushed garlic, some fresh herbs and a little grated cheese!
Making Fresh Egg Pasta From Scratch
I’ve tried the Italian way of placing a heap of flour on the countertop work area, placing the eggs inside the heap and working the flour and eggs together into a dough.
It takes time, is a bit messy, but it works.
Then, I’ve tried the American way of making pasta, whirling the flour and dough in my food processor, or stand-up mixer until it becomes a dough I can roll out.
Both ways work just fine.
The real work is in rolling the dough thin enough to accomplish the texture I am looking for and that is where a rolling machine makes the job easier.
Pasta Flour
While fancy shaped pasta, requiring more elasticity for shaping, might work best with other types of flour; for an easy, basic straight shaped pasta, All-Purpose flour works just fine.
Gluten, in processed wheat flour, is what gives it the elasticity and strong binding abilities.
For fancy shaped pasta, you may want to work with a flour that is either higher in gluten, or a finer powdered texture for more delicate shapes.
Homemade Garganelli Pasta is as fancy as I’ve tried and it is beautiful, holds sauce best, because of the ridges, and is rolled out just like this egg pasta.
A semolina flour has been ground with larger particles and a coarse texture while 00 flour has been ground to a finer powder.
Both of these types of flour are most often requested to use with pasta making.
For the basic, almost rustic pasta I have made here, All-purpose flour is all you need. I have not yet experimented with gluten-free flour, but I do intend to.
Healthy Egg Pasta For Soup
Can you think of a better soup in the dead of winter than broth made from a slow simmered Homemade Bone Broth and homemade egg pasta? Nope, me either.
Toss in vegetables, some meat and this will fast become a favored soup in winter. How could you go wrong with an Italian Chicken Soup!
Cold soup in the heat of summer? Absolutely! Egg pasta, once it’s been cooked, in a bowl of Seafood Stock along with a little crab, clams or mussels, you’ve got a hearty cold summer soup.
Ingredients Needed
- All Purpose Flour – Simple and versatile, all-purpose flour gives homemade pasta just the right balance of strength and tenderness. Its moderate protein content helps form a dough that’s easy to knead and roll out, strong enough to hold its shape, yet soft enough to cook into delicate ribbons or sheets. It’s also a pantry staple, making this pasta as approachable as it is authentic.
- Eggs – The heart of fresh pasta. They bring richness, color, and that silky texture store-bought pasta can’t match. The yolks add a subtle golden hue and natural fat, giving the dough elasticity and a luxurious mouthfeel. Plus, eggs add protein and flavor, transforming a humble mix of flour into something truly special.
- Salt (Optional) – A pinch of salt deepens the dough’s flavor, giving each strand a little extra character. Some traditional Italian recipes skip it entirely, preferring to season the cooking water instead, but adding a touch directly to the dough can enhance its savory notes. It’s a personal touch, and that’s the beauty of homemade pasta, you make it your own.
Equipment Needed
- Stand-up Mixer which can also have all the attachments needed for a variety of cooking adventures, and I find egg pasta dough comes together quickly in a mixer or food processor, or you can do it by hand.
- Pasta Roller attachment if you have a KitchenAid, or a Hand Crank Pasta Machine which clips onto the countertop for stability – these affordable kitchen tools are multi-purpose for pasta, crachers, flatbreads and so much more.
- Rolling pin to roll the dough just thin enough to feed it through the pasta roller.
- Pastry Cutter – I use this for pasta, pie crusts and homemade crackers
- Stock pot large enough to allow pasta to boil gently without being crowded so it doesn’t stick together.
- Tongs or a pasta fork for both moving the pasta gently in the pot while boiling and removing.
- Stovetop or burner for boiling the pasta water.
2 Ingredient Homemade Egg Pasta
Equipment
- Rolling Pin
- Pasta roller optional
Ingredients
- 2 cups All Purpose Flour extra for dusting
- 3 Whole Eggs
- 1 Egg yolk
Instructions
- In a bowl, on a countertop, or in a mixer, place the 3 whole eggs in the center of the mound of flour. Mix until it becomes coarse meal in texture.Whisk the egg yolk and work it in at this point until the mixture comes together into a dough.
- Using extra flour on the counter, keep the dough sprinkled while rolling out the dough. Try to get the dough as thin as 1/8 inch thick.
- Cut strips of dough as wide or thin as you would like, with a pastry wheel or sharp knife. Keep them dusted with flour. Roll a handful into little bundles , let the bundles sit out for an hour until ready to cook.
- When ready to cook, bring about 8 cups of salted water to a boil. Drop the pasta in and gently stir. Pull the pasta out after about 4 minutes. Add to soups, sauces, or simply drizzle Olive oil, garlic, and grated cheese.
Video
Notes
- Salt is optional and can be added to the flour or the boiling water.
- A pasta rolling machine makes the job go faster and makes the pasta thin without the extra hand rolling.
- Keeps in an airtight container in the fridge for about a week.
Nutrition
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