This small-batch pasta recipe perfect for two will give you the perfect homemade pasta using just flour and egg – no pasta machine required and no kneading!
What you will learn in this post about homemade pasta?
This tutorial will teach you how to make pasta dough with just 2 ingredients. All we need is a bit of flour and egg.
In this small-batch pasta dough recipe, you will learn the basics of pasta making. You will also learn why there is no need to knead pasta dough.
How to make pasta without a machine? Cooking homemade pasta? How to store fresh pasta? And much more.
Why do you need to let pasta dough rest?
As you will see in the steps to follow. Pasta dough just like any other dough. Needs to have a little siesta.
The resting time allows the flour to fully hydrate and the gluten to develop. Something also achieved by breaking your back kneading it. No need.
This pasta dough recipe is no-knead, so there’s no need to knead of course)) The process of autolysis does the heavy lifting for you.
True. There are some die-hard break-your-back fans of kneading a pasta dough. Trust me the science is with us no- kneaders.
Why this homemade pasta dough recipe is the best?
This easy homemade pasta recipe only uses 2 ingredients. It requires very little mixing and no pasta machine required. Making this recipe for pasta dough the easiest out there too.
The technique of rolling the pasta out ensures that it’s silky smooth and has a beautiful velvety texture.
Being small-batch it’s perfect for one or two people and can easily be scaled up to make more.
How to make homemade pasta from scratch?
1st Step
Place 150g of flour, 1 large egg(50g) and 15g water into a bowl.
**Note
We do not add salt to the dough as salts strengthen the gluten and that would mean we will have a difficult time rolling it out later.
The salt gets added to the cooking liquid. Which in turn seasons the pasta as it cooks.
2nd Step
Bring together the ingredients making sure the flour has taken up the moisture.
Form a rough dough ball and wrap it up to rest and fully hydrate for an hour.
3rd Step
When hydrated and well-rested. Place the dough onto a lightly floured surface. Roll it out a bit and then cut it into two manageable pieces.
Cutting the dough into smaller pieces makes it easier to roll out.
4th Step
Next, we will start rolling and stretching the dough.
This rolling and stretching action structures the dough up and gives it that lovely velvety smooth texture.
As your roll keep the dough tight with your other hand. Fold it back on itself and then press it down with your fingers as seen below.
Repeat the rolling and stretching step until the pasta is nice, thin and almost see-through.
5th Step
Once your homemade pasta is rolled out nice and thin, it's time to cut it.
At this point, you could roll it up and then cut it into tagliatelle, pappardelle, or linguini.
I prefer a more rustic uneven look and like just laying out the sheets of pasta and cutting into 1,5 cm strips.
Dust the cut pasta dough generously with flour until you are ready to cook it.
What to do if pasta dough is too dry?
Because different flours absorb different levels of moisture, you might find the pasta dough to be a bit dry. Do not worry.
Just add a small touch of water. I have already included a touch of water for you in this recipe. So you should not have any problems.
Please take note though that pasta dough is a very solid dough and should be just hydrated and not wet. If it’s too wet the resulting pasta becomes chewy and soft.
Not what we are after.
We want a nice smooth silky pasta dough with a velvety texture.
How to cook fresh pasta?
Bring a pot of water to the boil and add 1,5% salt to the volume of water. This ratio is perfect for seasoning the pasta as well as the water.
Which we will need in order to make a quick and simple pasta sauce.
We will use the pasta cooking water to make a quick pan emulsion with some butter or olive oil or both.
Once the water is boiling put the pasta in. Boil on a not too vigorous boil for 2-3 minutes.
While the pasta is cooking. Set a colander over the sink in order to drain the pasta.
Keep in mind that you need to save about 200g or millilitres of the pasta cooking water.
Test your pasta for doneness. Not by throwing it to the ceiling and seeing if it sticks, but by tasting it.
Give it a bite after 1,5 minutes and decide how much longer you would want to cook it.
Not all people like al dente pasta and most of the time this level of doneness varies from person to person.
For example. I like pasta that is cooked so that it does not have a noticeable bite to eat but also not too soft so the texture is mushy. Kind of in the golden zone. Not too hard. Not too soft.
When you are happy with the doneness of your pasta, strain it and keep back the 200g cooking water. In a pan, melt some butter and olive oil. 25g each.
Next, add 100g of the cooking water and boil to emulsify. Add the pasta to the emulsion. Toss and you’re done.
You can have it as-is or add a bit of grated parmesan or shaved truffle if you feeling fancy.
If you like a chilli kick. Add some chopped chilli to the butter and olive oil at the start.
I like mine with a bit of garlic, chopped parsley, grating of Parmesan and freshly ground black pepper.
These are the simplest ways to enjoy freshly make homemade pasta, but they are the greatest.
What shapes to make with homemade pasta?
Anything that does not require a pasta extruder. Below is a list of possible options.
- Farfalle
- Tagliatelle
- Pappardelle
- Tagliarini
- Lasagna sheets
- Ravioli
- Tortellini
- Linguini
- Orecchiette
- Garganelli
- And the list goes on…
What to have with freshly cooked homemade pasta?
My favourite pasta of all time with sweet fresh tomatoes, mozzarella and parsley.
Once you cooked your pasta try it with this creamed spinach for a super tasty vegetarian meal. Simply cooked like mentioned above with this crispy seared salmon fillet.
Use up the leftovers from this roasted leg of lamb. Mix through some freshly cooked pasta and finish with some chopped parsley.
**Pro tip
If you have some leftover pasta you can serve it as a salad the next day with some salmon gravlax or roasted peppers and anchovies with a good glug of extra virgin olive oil.
FREQUENTLY ASKED QUESTIONS ABOUT MAKING HOME-MADE PASTA
How to store homemade pasta?
You could store it fresh in the fridge dusted with some semolina for 1 day. Alternatively, dry it and store in an airtight container. You could also store the unrolled dough wrapped up airtight in the freezer for up to 6 months.
How long to cook homemade pasta?
Depending on the shape thickness and size anything from 1 minute to 4 minutes.
How to dry homemade pasta?
The best way to dry homemade pasta is to place it onto a tray or wooden board dusted with semolina and letting it dry out overnight at room temperature in a dry place.
Alternatively, you could hang it over wooden dowels to dry out.
Can you freeze homemade pasta dough?
Fresh pasta dough can be frozen wrapped up airtight for up to 6 months without adverse effect.
How many calories in homemade pasta?
100g of cooked fresh pasta has 130 calories.
How much homemade pasta per person?
I always aim for about 100g of fresh pasta dough per person. This is perfect for enjoying a nice dinner but not overeating. For a healthy appetite go for 200g uncooked pasta dough.
Can you use normal flour for pasta?
This recipe uses normal flour with a protein content of 11g per 100g flour. Pasta can be made with almost any type of flour.
Just take note that different flours have different water absorption qualities. Some flours might not have enough gluten strength to give the desired texture when cooked.
Take gluten-free pasta for example. It breaks easily and sticks to everything it touches. A very tricky thing to make tasty.
There is no substitute for real old school free-gluten pasta.
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Homemade Pasta
Ingredients
- 150g flour
- 1 egg
- 15g water
Instructions
- Place 150g of flour, 1 large egg(50g) and 15g water into a bowl.
- Bring together the ingredients making sure the flour has taken up the moisture.
- Form a rough dough ball and wrap it up to rest and fully hydrate for an hour.
- When hydrated and well rested. Place the dough onto a slightly floured surface. Roll it out a bit and then cut it into two manageable pieces.
- Next, we will start rolling and stretching the dough.
- This rolling and stretching action structures the dough up and gives it that lovely velvety smooth texture.
- As your roll keep the dough tight with your other hand. Fold it back on itself and then press it down with your fingers as seen below.
- Repeat the rolling and stretching step until the pasta is nice, thin and almost see-through.
- Once your homemade pasta is rolled out nice and thin, it's time to cut it.
- At this point, you could roll it up and then cut it into tagliatelle, pappardelle, or linguini.
- I prefer a more rustic uneven look and like just laying out the sheets of pasta and cutting into 1,5 cm strips.
- Dust the cut pasta dough generously with flour until you are ready to cook it.
Notes
We do not add salt to the dough as salts strengthen the gluten and that would mean we will have a difficult time rolling it out later
The salt gets added to the cooking liquid. Which in turn seasons the pasta as it cooks.
Nutrition Facts
Homemade Pasta
Serves: 2 portions
|
Amount Per Serving: 100g
|
||
|---|---|---|
| Calories | 303.75 kcal | |
| % Daily Value* | ||
| Total Fat 2.78 g | 4.3% | |
| Saturated Fat 0.79 g | 4% | |
| Trans Fat 0.01 g | ||
| Cholesterol 79.98 mg | 26.7% | |
| Sodium 32.33 mg | 1.3% | |
| Total Carbohydrate 57.39 g | 19.1% | |
| Dietary Fiber 2.03 g | 8.1% | |
| Sugars 0.28 g | ||
| Protein 10.45 g | ||
| Vitamin A 3.82 % | Vitamin C 0.0 % | |
| Calcium 2.35 % | Iron 6.97 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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