Homemade, 2-ingredient, egg pasta, that cook in 5-minutes and will become the favored ingredient of any soup.
Who knew homemade pasta could be so easy to make! To think I’ve been buying pasta made of flour and water, all these years ,when I could have enjoyed a nourishing, enriched 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!
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 and relieve a little of the man-power a wooden rolling pin would require.
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!
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. 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.
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.
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 before you have a luscious bowl of pasta.
I made this pasta to add to a variety of soups I’ve made, with meat, 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 Homemade Pasta
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.
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.
A semola 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.
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 is you’d like and this will fast become a favored soup in winter.
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, freshly shaved raw carrots and radishes, sprinkled with chopped chives or spring onions and you’ve got a hearty cold summer soup.
- All Purpose Flour
- Salt (Optional)
- Stand-up Mixer (optional)
- Pasta Roller Attachment (optional)
- Rolling pin
- Pastry Cutter
- Stock pot
- Stovetop or burner
Homemade Egg Pasta For SoupCourse: Pasta, Soups u0026amp; StewsCuisine: Mediterranean
Homemade, 2-ingredient, egg pasta, that cook in 5-minutes.
Flour – 2 cups, extra for rolling and cutting
Eggs – 3
- In a bowl, on a counter top, or in a mixer, place the eggs in the center of the mound of flour. Mix and mix until it 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. Keep them dusted with flour. Roll a handful into little bundles , let sit out for an hour until ready to cook.
- When ready to cook, bring about 8 cups of salted water to a boil. Drop 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.
- Salt is optional and can be added to the flour or the boiling water.
- Keeps in an airtight container in the fridge for about a week.