Easy 2-Ingredient Homemade Pasta (No Machine Needed!)

Make fresh, flavorful pasta from scratch with just two simple ingredients—no machine, no fancy tools! This easy homemade pasta recipe delivers tender, chewy noodles perfect for all your favorite sauces.

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Why You’ll Love This Recipe

Fresh pasta has a special charm—soft, springy, and unbelievably satisfying. And guess what? You don’t need to be Italian or own a pasta roller to make it! With only flour and eggs, you can craft restaurant-quality pasta right in your kitchen.

Here’s why this recipe is a keeper:

• Only 2 ingredients: No water, no oil—just pantry staples.
• No equipment required: Roll it out by hand with a rolling pin.
• Quick and versatile: Make spaghetti, fettuccine, or lasagna sheets in under an hour.
• Rich flavor and texture: Fresh pasta cooks in minutes and soaks up sauce beautifully.
• Make ahead-friendly: Store in the fridge or freeze for later.

This recipe was first shared years ago and has since become a fan favorite. It’s been refined with step-by-step instructions, pro chef tips, and even vegan-friendly alternatives—everything you need for perfect pasta every time!

What Is 2-Ingredient Homemade Pasta?

This easy homemade pasta recipe is built on the most traditional Italian foundation—flour and eggs. Together, they create a smooth, elastic dough that cooks into perfectly chewy pasta in just a few minutes.

• Simple Ingredients: Two basics come together to create magic.
• Handmade Texture: Rolling by hand gives it a rustic, authentic feel.
• Ready in About an Hour: Including a short resting time for the dough.
• Customizable: Shape it however you like—tagliatelle, pappardelle, ravioli, or even lasagna sheets.

Once you taste the difference between fresh and store-bought pasta, there’s no going back!

Tools You’ll Need

You won’t need any fancy gadgets for this one. Just a few kitchen basics:

• Mixing bowl
• Measuring cups
• Rolling pin
• Cling film (plastic wrap)
• Pizza cutter or sharp knife
• Tray or drying rack for the pasta

That’s it—simple tools for a simply delicious recipe.

Ingredients & Substitutions

You’ll need:

• Flour – All-purpose flour gives your pasta structure and chewiness.
  Substitute Options:
  • 00 Flour: Extra smooth texture for thin, silky pasta.
  • Semolina Flour: Adds a firmer bite and subtle nutty flavor.
  • Whole Wheat Flour: For a rustic, hearty version.
  • Gluten-Free Flour Blend: Use a 1:1 baking mix for a celiac-friendly option.
• Eggs – The secret to rich flavor and elasticity.
  Substitute Options (Vegan):
  • Flaxseed or Chia Eggs: Mix 1 tbsp ground flaxseed/chia + 3 tbsp water per egg.
  • Aquafaba: 3 tbsp chickpea liquid = 1 egg.
  • Silken Tofu: ¼ cup blended tofu per egg for moisture and binding.
  • Vegan Egg Replacer: Commercial brands like Bob’s Red Mill work perfectly.

How to Make Homemade Pasta Step-by-Step

1. Form the dough
On a clean surface, mound your flour. Make a well in the center and crack in your eggs. Use a fork or your fingertips to gently whisk the eggs, slowly pulling flour into the mixture until a sticky dough begins to form.

2. Knead until smooth
Once most of the flour is absorbed, start kneading with your palms. It should take about 5 minutes for the dough to turn smooth and elastic. If it feels too dry, add a tiny splash of water—just enough to bring it together.

3. Rest the dough
Wrap the dough tightly in cling film and refrigerate for 30 minutes. This resting step allows the gluten to relax, making the dough easier to roll out later. (You can refrigerate for up to 18 hours if needed.)

4. Divide and roll out
Cut the rested dough into four equal portions. Keep them covered as you work. On a lightly floured surface, roll out one piece at a time until it’s paper-thin—as thin as you can manage with a rolling pin.

5. Cut your pasta
Dust the rolled dough with flour or semolina, fold it loosely into layers, then cut it into strips about ¼ inch wide (for fettuccine) or thinner (for tagliolini). Unfold the noodles and toss lightly with flour to keep them from sticking.

6. Dry the pasta
Lay the pasta out on a floured tray or drying rack for 30 minutes. You can cook it immediately, or let it dry for up to 12 hours at room temperature.

Cooking Fresh Pasta

Fresh pasta cooks incredibly fast!

1. Bring a large pot of salted water to a boil.
2. Add your pasta and cook for 2–3 minutes or until tender and slightly chewy.
3. When the noodles float to the top, they’re ready.
4. Drain well and toss with your favorite sauce or butter.

Pro Chef Tips

• Rest your dough: Don’t skip the rest—it makes rolling easier and improves the texture.
• Add richness: For extra flavor, mix in a tablespoon of olive oil or an extra egg yolk.
• Let it dry: Air drying the pasta helps it hold sauce better and keeps it from clumping.
• Save the pasta water: The starchy water helps emulsify sauces beautifully.
• Don’t overcook: Fresh pasta cooks much faster than dried—2 to 3 minutes tops.
• Use a pasta cutter: If you have one, it ensures uniform noodles.

Make Ahead & Storage Instructions

To make ahead:
Prepare and wrap the dough tightly, then chill for up to 18 hours before rolling.

To store uncooked pasta:
Dust noodles with flour or semolina, place on a tray, and refrigerate for up to 3 days.

To freeze:
Lay the pasta flat on a tray and freeze until firm (about 30 minutes). Transfer to an airtight container or freezer bag for up to 1 month.

To store cooked pasta:
Toss with olive oil to prevent sticking and refrigerate for up to 3 days.

Ways to Use Homemade Pasta

Now that you’ve mastered your 2 Ingredient Homemade Pasta Recipe, it’s time to get creative with how you serve it. Fresh pasta is incredibly versatile—it can transform into a cozy weeknight meal or an elegant dinner-party dish. Here are some of my favorite ways to use it:

• Classic Sauces: Toss your pasta with marinara, Alfredo, pesto, or a simple garlic butter sauce. The fresh noodles absorb flavors beautifully.
• Lasagna: Layer your homemade sheets with ricotta, meat sauce, and mozzarella for the ultimate comfort food.
• Pasta Salad: Chill cooked noodles and toss with veggies, olive oil, and vinaigrette for a bright and refreshing meal.
• Soup: Add small shapes to broths like minestrone or chicken noodle for extra heartiness.
• Pasta Primavera: Mix your fresh pasta with seasonal vegetables and herbs for a light, healthy dish.
• Mac and Cheese: Combine your tender noodles with a creamy cheese sauce for an extra-indulgent twist.
• Ravioli or Tortellini: Use your dough to create stuffed pasta filled with cheese, spinach, or mushrooms.
• Butter & Parmesan: For a classic Italian simplicity, toss the noodles with melted butter and freshly grated Parmesan cheese.

FAQs About 2 Ingredient Homemade Pasta

How much pasta should I make per person?
Plan for about 2 ounces of fresh pasta per person, which equals roughly 1 cup cooked. Of course, that depends on how hungry you are—fresh pasta disappears fast!

What’s the texture like?
Fresh pasta made from flour and eggs is chewy, soft, and slightly rich. It feels luxurious compared to store-bought dried pasta.

How long does it take to cook?
Just 2 to 3 minutes in boiling salted water. When the pasta floats to the top, it’s done!

Can I make it gluten-free or vegan?
Yes! Use a gluten-free flour blend and vegan egg substitutes like flax eggs or aquafaba. The result is just as tender and delicious.

How long does fresh pasta last?
It stays fresh in the fridge for up to 3 days or can be frozen for up to 1 month. Always dust the noodles with flour before storing to prevent sticking.

Can I use a stand mixer or pasta roller?
Absolutely. A stand mixer with a dough hook or a pasta roller attachment can make the process even easier, though rolling by hand works beautifully too.

Pro Chef Tips Recap

• Rest the dough to relax gluten.
• Don’t overwork it—gentle kneading is key.
• Dry the pasta briefly before cooking for better sauce absorption.
• Add a touch of olive oil for richness if desired.
• Always save a cup of pasta water—it’s liquid gold for sauces!

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