This four ingredient pasta recipe is my favourite and easy enough to make by hand without a machine.Jump to Recipe
I’ve been loving homemade pasta this year. Time and again it is a recipe I always return to. Fun to make, few ingredients and always a crowd pleaser, what’s not to love about our delicious carby best friend?
Ingredients for Homemade Pasta Dough (without a machine!)
- 500 grams pasta flour (00 / double zero)
- 250 grams egg yolks
- 1 whole egg
- Splash of Milk
- Splash of Olive Oil
“Too much trouble”, “Too expensive” or “Who will know the difference” are death kneels for good food”Julia Child
I heartily agree with Julia Child here. The best ingredient lists are short n’ snappy but they must be of good quality!
You can’t really go wrong with my pasta recipie but I urge you to not use all purpose flour. Pasta dough can be made just fine with all purpose but in my trials it is too difficult to roll out by hand. Give 00’ (double zero) flour a try for this recipe.
I also favour egg yolks over whole eggs for the better part of this recipe. Egg whites contain a lot of water making a wetter dough. The vibrant golden colour of an egg yolk dough is a favourite of mine too!
How to make homemade pasta with no machine
See my recipie below for full instructions and tips!
To make the homemade pasta we first have to tackle making a dough. It’s like any other dough but note it can take a while longer to knead and may appear dry at first but just persevere with it (don’t be afraid to add a tiny touch of water if you are struggling though!)
Making the Dough
First place our flour on the counter and make in into a mound shape. Push a little of your flour off to the side for later. With the remaining flour we are going to create a well in the centre of our dough like you might if you were making a cake dough in a bowl.
All of our wet ingredients are added into this well and mixed until combined. The flour surrounding the well is the slowly incorpate into the mixture until you are left with a very wet dough. Use a dough scraper at this point to fold the outer edges of what was once the well into the centre until you have a kneadable ball. .
Knead the dough until soft and well combined. If you need to add more flour, use some we set aside earlier. You can’t overknead pasta dough so don’t worry about this and keep going until the dough looks smooth and soft.
Once kneaded, cover and refrigerate for at least three hours and no longer than 24!
Shaping the Dough
To shape the pasta you must first roll it out. Divide your dough log into four pieces and roll each one out separately to make this easier. Keep rolling until the dough is very thin. If you think it’s think enough try rolling some more! Keep your work surface dusted with flour too.
Fold the pasta sheet over itself a couple of times until it forms a long log then cut into small strips then unravel. You now have lovely little pasta strips! Perfect cooked with some olive oil, cheese and garlic!
Cook fresh in salted water for 2-3 minutes or until the pasta floats. Alternately you can freeze on baking sheets (to prevent them sticking together) then remove and place in a container in the freezer: cook from frozen until they float near the surface as before.
My Best Tips for Perfect Pasta
- Make sure to salt your pasty water thoroughly as this is the only time the pasta is properly seasoned – I like my pasta water as salty as the sea.
- Making pasta from scratch is about gut feeling. There are so many variables with the flour and other ingredients that you might have a drier or wetter dough from day to day. Always keep some of the flour aside and add it as needed and if the drough is too dry after kneading, add a tiny bit of water.
- Don’t rinse your pasta. If you rinse the pasta you remove all the starch, this helps the sauce cling to the noodle so don’t do this! (Soaking potatoes in water helps removes the startch, which stops chips from sticking together
- 500g double zero pasta flour
- 250g egg yolks
- 1 whole egg
- 30g olive oil
- 30g milk
- Place your flour on a mound on the counter. Push a small amount off to the side (Around 50 grams). With the remaining flour make a well and add the egg yolks, milk and olive oil to this. Crack the full egg on a flat surface to ensure no shell goes into the mixture and break into the well.
- Using your fingers, mix the wet ingredients together. The mixture will look a bit lumpy and eggy but combine it the best you can. Slowly incorporate some of the flour on the inside of the well. Gradually incorporate more of the flour until the mixture is thick and there is not much flour left.
- Using a dough scraper or your hands, fold the remaining flour on the outside of the well into the centre. Keep pushing the minute together until a dough begins to form. Knead the dough until it is soft and well combined. You may think the mixture is too dry but after a minute or so of kneading more moisture will be released. You cannot overknead pasta dough so do this for as long as you need.
- When you are happy that the dough is soft enough (it should feel smooth and look slightly shiny), form into a short stubby log shape. Cover and place in the fridge to rest for at least 3 hours and no longer than overnight.
- Now we can start to shape the pasta. Remove the dough from the fridge and cut one quester of the dough off with a dough scraper. Cover the remains three quarters of the dough and place back in the fridge. Roll the piece of dough you have as thinly as possible into a large sheet. When you think it is thin enough try to keep rolling it out more as the pasta will puff up when you cook it.
- To make your pasta into tagletilli shapes, fold the sheet over itself a couple of times until it forms a long log. Cut strips as wide as you want your pasta to be. Unravel the strips and you have your pasta! Repeat steps 5 and 6 on the remaining dough in the fridge until there is none left.
- Cook the pasta immediately for 2-3 minutes or store in an airtight container in the fridge for up to a week.
The nutritional information shown is an estimate provided by an online nutrition calculator. This is not medical or nutritional advice and intended for information purposes only.