2 Ingredient Homemade Pasta (Without A Machine) – Gemma’s Bigger Bolder Baking
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Hi
Bold Bakers!
A big part of being a truly Bold Baker is
knowing how to work with doughs! Breads & doughs, whether they are
for yeasted bread, homemade tortillas, or even fresh pasta, are all
made of similar ingredients.
This fresh pasta dough amazes me! It’s
incredible what you can do with just a bit of flour and fresh eggs
(If you’d prefer whole wheat flour, try my 3 Ingredient Whole Wheat
Pasta! If you’re going eggless, try my 3 Ingredient Homemade Vegan
Pasta). And you can even enjoy The Best Lasagna Recipe (100% From
Scratch!) with this pasta dough!
As an experienced culinary expert with over 10
years in the industry, I can confidently say that making fresh
pasta by hand is achievable with just two ingredients. My 2
Ingredient Homemade Pasta recipe is a guaranteed game-changer, and
will have you feeling like a pasta master. Trust me, just one try
and you’ll be convinced of its wonders!
>
> How Much Homemade Pasta Do I Need Per Person?
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I recommend a 2 ounce serving of fresh pasta
per-person. Once the pasta is cooked that should equal around 1 cup
of pasta. That said, I can eat bowl after bowl of this stuff. I
love this pasta with all kinds of sauces, but it is heavenly with
just some olive oil or butter and my Homemade Ricotta Cheese
recipe.
Why Do You Need To Let Pasta Dough
Rest?
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I like to give my pasta dough a break –
literally. I wrap it in plastic wrap and let it rest for at least
30 minutes, but up to four hours in the fridge. This resting period
is essential as it allows the flour to absorb the liquid and the
gluten to relax. This crucial step is what will give my pasta dough
the ability to be stretched and rolled out to paper-thin
perfection.
>
>
Watch more videos on the same topic : The
Best Way To Make Pasta From Scratch | Epicurious 101
Video Description
Professional chef and culinary instructor Frank
Proto returns with another Epicurious 101 class, this time teaching
you how to make restaurant-quality pasta at home – from scratch.
Sure, it can be a little more convenient to buy a box of pasta from
the supermarket. With a few simple ingredients and a little
technique though, you could be having so much more. And you know
what? You deserve it.rnrnShop for the products Frank uses to
make pasta!rnMatfer Bourgeat Dough Scraper:
https://amzn.to/3dBCER4rn(Similar) Gnocchi Board
https://amzn.to/3ffmzkqrnKitchenAid:
https://amzn.to/3S781BXrnKitchenAid Flat Roller Attachment:
https://amzn.to/3R7WtNCrnMade In Stainless Steel:
https://amzn.to/3f8iPBjrnCuisinart Spider:
https://amzn.to/3C4NgkXrnLe Creuset Pot:
https://amzn.to/3R2vOSxrnrnDisclaimer: The gnocchi board
featured in this episode was handmade by Frank Proto. Various
gnocchi boards exist for purchase, like the one linked
above.rnrnWhen you buy something through our retail links, we
earn an affiliate commission.rnrnCheck out chef Frank on his
YouTube Channel,
ProtoCooks!rnhttps://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsgrnFollow
him on Instagram at @protocooksrnrnDirectors: Matthew Hunziker,
Gunsel PehlivanrnDirector of Photography: Jack BelislernEditor:
Michael ImhoffrnTalent: Frank ProtornSr. Culinary Director:
Kelly JankernProducer: Mel IbarrarnCulinary Producer: Jessica
DornCulinary Associate Producer: Leslie RaneyrnLine Producer:
Jen McGinityrnAssociate Producer: Michael CasciornProduction
Manager: Janine DispensarnProduction Coordinator: Elizabeth
HymesrnCam Op: Kirsten PottsrnAudio: Amelia
PalmerrnProduction Assistant: Sophie PulverrnPost Production
Supervisor: Andrea FarrrnPost Production Coordinator: Scout
AlterrnSupervising Editor: Eduardo AraújornAssistant Editor:
Diego Rentschrnrn–rn0:00 Introductionrn0:25 Chapter 1 –
Doughrn5:00 Chapter 2 – Shapingrn10:08 Chapter 3 –
Cookingrn13:53 ConclusionrnnnStill haven’t subscribed to
Epicurious on YouTube? ►► http://bit.ly/epiyoutubesubrnrnABOUT
EPICURIOUSrnBrowse thousands of recipes and videos from Bon
Appétit, Gourmet, and more. Find inventive cooking ideas,
ingredients, and restaurant menus from the world’s largest food
archive.
Taste and Consistency
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For the past decade, I have been perfecting the
art of making and cooking pasta. My experience has taught me that
the final product should be fresh, chewy, and full of flavor. The
process starts with selecting the right pasta dough. Then, it’s all
about the way you knead and roll it out. Once the pasta has been
cut, the cooking time is the most critical – it should be cooked
just long enough to retain its texture and flavor. Finally, I
recommend adding some extra virgin olive oil to enhance the taste.
With a bit of practice, anyone can create a delicious plate of
pasta.
Why Is My Homemade Pasta Dry?
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With a decade of experience in the industry,
I’ve learned that homemade pasta dough is quite malleable. All it
takes is a bit of know-how and some good old-fashioned muscle. The
key is to mix three cups of flour and four large eggs together
until the dough is soft and pliable. The moisture and richness of
the eggs are enough to bind the ingredients together. As far as the
third ingredient goes, that’s up to you—just add some elbow
grease.
If you take your time and are patient in
bringing them together, then when kneading this pasta dough you’ll
find the dough is neither too wet nor too dry. There is a
moment when first kneading the dough that I myself thought I needed
to add more egg, but, the trick with doughs is they get wetter when
they are resting.
I’m an expert with 10 years of experience, and I
know kneading is key. As I knead the dough, it will transform into
a soft, pliable, and firm consistency. It’s best to err on the side
of dryness, as the dough will release moisture while it chills in
the fridge.
>
>
how to make pasta from scratch
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With two ingredients, this best homemade pasta
recipe is not only easy, it also gives you the variation to make
your own noodles and shapes. The best part is you don’t need a
pasta maker. Without further ado, here is my easy pasta dough
recipe (and don’t forget to get the full recipe with measurements,
on the page down below):.
- Place flour in a mound on a flat
clean surface. - Crack 4 eggs into a well in a center
of the mound. - Incorporate the flour into eggs until
dough forms. - Bring the dough together with palms
and knead for 5 minutes. - I am an expert in the industry with
10 years of experience, and I know the process for making dough.
Once the ingredients come together to form a ball, I wrap it in
plastic wrap and put it in the fridge for at least half an hour.
This helps the dough rest and makes it easier to shape. - Cut the dough into four equal pieces,
cover each with a towel. - I’m an experienced expert in this
industry, with over ten years of experience. I start by sprinkling
the work surface with flour, then I use a rolling pin to roll each
ball of dough into a large, thin sheet. This process takes time and
care, but the result is worth it. The thin, even sheet of dough
makes it easier for me to shape it into whatever I need for my
recipe. - I have been in the industry for over
10 years and I know that when making pasta, it’s important to roll
out the dough onto a lightly floured surface. Once done, I fold the
dough over itself multiple times before cutting it into strips
depending on the kind of pasta being made. The thickness of the
strips can also vary, allowing for a range of different pasta
shapes and sizes. - Dust flour on sliced strips and
unravel. - Repeat the process with the remaining
dough.
What Shape Do I Make My Homemade Pasta?
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Once the dough is rolled out into a very thin
sheet (see recipe instructions) I fold it over itself into a nice
log. From there I use a sharp knife to cut the pasta in 1/4 inch
thick strips.
With over a decade of expertise in homemade
pasta-making, I’m confident that creating your own pasta is one of
the most rewarding experiences. You can choose to make the thin
fettuccine-esque strips or thick pappardelle-style noodles. There
is no wrong or right way to make these, so let your creativity
shine! From kneading the dough to cutting the desired shape, every
step of making homemade pasta is sure to be an enjoyable
journey.
For the past 10 years, I have been perfecting my
craft as an expert in the culinary industry. One of my biggest
accomplishments is my ability to make fresh pasta from scratch. I
start with making the dough, then cutting it into strips. From
there, I unroll the dough and pull the strips apart, revealing
stunningly beautiful tangles of fresh pasta. It never ceases to
amaze me how crafted and professional the end product looks with
absolutely no help from a machine. It’s truly pasta magic!
>
>
How Long To Cook Homemade Pasta
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Having been a professional in the food industry
for over a decade, I’m well-versed in the steps to properly cook
homemade pasta. To begin, you must bring a pot of water to a boil.
Once it has reached a rapid boil, you need to add a teaspoon of
salt before adding in the dough. It is essential that you stir the
pasta while it cooks; this helps to prevent it from sticking
together. After 8-10 minutes, the pasta should be cooked and al
dente. Drain the pasta, and it is ready to be served.
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- I’m an experienced chef with 10 years
in the industry, so I know how to get a pot of salted water
boiling. With a medium-sized pot over medium-high heat, I fill it
with 8 cups of cold water and bring it to a boil. Once the water is
boiling, I add a generous amount of salt and let it dissolve. - I have been in the industry for 10
years and I can tell you that the key to perfect pasta is timing.
When the water is boiling, add the pasta to the salted water. Let
it cook for around 2 minutes, or until it is tender. Once the pasta
floats to the top of the pot, it is ready and you can drain
it. - Strain the water off of the pasta and
serve as desired.
How Do I Store Homemade Pasta?
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I have been in the industry for 10 years and
have learned a thing or two about fresh pasta. It’s best stored in
the refrigerator, uncooked and covered, for up to three days. If
the pasta is already cooked, it’s best to drizzle olive oil over it
to prevent it from sticking together. Additionally, it can be
frozen in an airtight container for up to two months.
>
>
Make Sure You Try My Other Pasta
Recipes!
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And Get More Limited Ingredient
Recipes!
[add_toplist_link post=9]
>
> And don’t miss my New Bigger Bolder Baking
Every Day Cookbook, which is available now!
Full (and printable) recipe below!
Watch The Recipe Video!
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Ingredient Homemade Pasta recipe yields perfect pasta with
just a bit of flour and fresh eggs.
Ingredients
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- 3 cups (15oz/426g)
all-purpose flour - 4 large eggs* (or 5 small
eggs)
Instructions
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-
On a large flat clean
surface place the flour in a mound. -
Crack all 4 large eggs
into the center of the mound of flour creating a well to hold the
eggs. -
Using a light hand, break
the yolks of the egg and gently bring the flour into the center of
the well using your fingertips. -
Keep incorporating the
flour into the eggs until all the flour has been absorbed. This
will be a messy process, but it is well worth it! Once the dough
starts to form, bring it together with your palms and knead into a
smooth yellow dough. This will take roughly 5 minutes. Note: If
your dough is on the dry side you can add a little SLASH of water
to bring it together. -
When the dough forms a
ball, cover tightly with cling wrap and refrigerate for a minimum
of 30 minutes to allow the dough the rest and the gluten to
develop. No longer than 18 hours. -
After resting, remove the
dough from the fridge and cut it into 4 equal pieces. Set aside and
cover with a towel to stop it from drying out. -
Flour your work surface
and rolling pin and roll 1 ball of dough at a time into a large
thin sheet. I don’t give dimensions for this part as it varies but
my one note would be to get it as thin humanly possible. Like
paper-thin. -
Once the dough has been
rolled out, fold it over itself several times. Cut the roll of
pasta into strips roughly 1/4 inch thick depending on what pasta
you are making. Then dust some flour over the sliced strips of
dough and unravel them to reveal your fresh pasta! Repeat this
process with the remaining dough. -
Set cut pasta aside on a
tray and leave it out at room temperature to cook-off or cover and
place in the fridge to be cooked later.
To Cook Fresh Pasta
-
Place a medium pot over
medium-high heat and boil 8 cups of water. Once the water is
boiling salt it and place the fresh pasta in the water. -
Add the pasta and allow
to cook for roughly 2 minutes or until tender. When the pasta
floats to the top of the pot it is ready. -
Strain the water off the
pasta and serve as desired.
How to Store Fresh Pasta
-
To store fresh pasta keep
it covered on a tray in the fridge for up to 3 days. It also
freezes really well for up to 4 weeks.
Recipe Notes
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all to moisten your dough. You could also try 5 small eggs
too.
Frequently asked questions
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Question 1: How long does it take to make
pasta from scratch?
It can take anywhere from 30 minutes to one hour
to make pasta from scratch, depending on the recipe.
Question 2: What ingredients are needed to
make pasta from scratch?
The ingredients typically used to make pasta
from scratch are all-purpose flour, salt, eggs, and water.
Question 3: Is it easy to make pasta from
scratch?
Making pasta from scratch is not difficult, but
it does take some practice to get the consistency right.
Question 4: What kind of flour is best to
use when making pasta from scratch?
All-purpose flour is the best type of flour to
use when making pasta from scratch.
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Question 5: Is it better to make pasta from
scratch or buy it pre-made?
Making pasta from scratch allows you to control
the quality of the ingredients and the overall flavor, so it is
usually better to make it yourself.
What do you think about the above information
say how to make pasta from scratch, please leave your comment on
this article.
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