Once you’ve tried freshly made pasta you’ll never want to go back to the shop-bought variety. It’s also really easy and cheap to make and has only two ingredients!
Homemade pasta with just two ingredients!
Making pasta at home is one of those deliciously indulgent things I like to do when I have the time to potter about my kitchen with no particular hurry.
One of those ‘self care’ sort of days where you just want to sit, curled up on the couch in front of a good film, and enjoy a huge helping of pasta.
It’s remarkably easy to make, too. Every time I make it I wonder why I don’t do it more often.
What you’ll need
- 200 grams 00 Italian pasta flour
- 2 large free-range eggs
How to make pasta dough by hand
- Measure your flour out onto your work top, making a little dome in the top.
- Crack the eggs in.
- Using a fork, mix it together until combined.
- Knead until it begins to form a dough, then knead firmly for two minutes.
- Form into a disc shape and wrap in clingfilm.
- Chill for one hour.
How to make pasta in a food processor
- Place the flour and eggs into a food processor with the dough blade attached.
- Process for about 30 seconds, or until the dough starts to clump together.
- Remove the dough and knead for two minutes.
- Form into a disc shape, wrap in clingfilm and chill for one hour.
How to make tagliatelle, linguine, etc.
Run the dough through a pasta machine (I have an Imperia machine I was lucky enough to pick up at a charity shop on the Scottish mainland for £10) – it makes really quick work of getting it thin (follow the machine instructions) or just roll it out as thin as you can possibly get it with a rolling pin.
After rolling it out and cutting the desired pasta style, I hang it up on knitting needles wedged under cookbooks while I get on with the rest of the meal.
Boiling water, splash of olive oil, cook for 2 minutes.
How to make beetroot or spinach pasta dough
Beetroot and spinach can be used to make coloured pasta, just replace 1-2 eggs with the same quantity of puree and continue as usual.
How to make farfalle
Cut your strip of fresh pasta with a knife into 5 pieces lengthwise. Use a fluted pastry cutter and cut vertically every three inches. Squeeze the centre of the rectangle to make a bow shape. Leave to sit on some cornmeal until ready to cook. Stores well in the fridge for a few days.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Fresh pasta dough
Ingredients
- 100 grams Italian '00' pasta flour per person
- 1 large free-range egg per person
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Instructions
- For each person, mix 100 grams Italian '00' pasta flour and 1 large free-range egg with a fork until they begin to clump.
- Knead until it forms a soft, yet pliable, dough.
- Form into a disc shape, wrap in clingfilm and chill for one hour.
How to make your own natural yoghurt, the easy way!
Once bought Mr B a pasta machine for his birthday – now use it to roll out clay and buy the ‘frsh’ pasta from the supermarket. I know it’s not the same but my need is greater…
^ haha! That made me laugh! 🙂