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Homemade Pasta – 4 Ingredients Only

Nothing compares to homemade, made from scratch meal. When you couple it with the fact that this Homemade Pasta takes no time to make, and you can make it using the ingredients and tools you have on hand – you’ve got a definite winner!

Homemade Pasta with only four ingredients that you most likely already have. Toss it with your favorite sauce and you have an unforgettable meal!

When you’re in the business of baking you always end up with extra egg yolks or egg whites. Egg whites are easier to find ways to use up, but I am here to introduce a Homemade Pasta recipe that will take care of your egg yolks while delivering the most luxuriously silky pasta ever.

Best eggs for Homemade Pasta

Thanks to the amount of egg yolks in the recipe the pasta has a beautiful golden color. If you’re able to get your hands on some eggs from home-raised chickens than it will be an even deeper yellow color, since egg yolks from chicken that are home raised always yield a deeper yellow/orange colored egg yolks.

How to store Fresh Pasta

This recipe makes for one generous fresh pasta portion, but if you do make more than what you can eat at a time you can dry it or freeze it.

  • To freeze fresh pasta – let it dry for about an hour on the table and then transfer to an airtight container and freeze it.
  • To dry fresh pasta – leave the fresh pasta on the table in well-floured nests until it is completely dry, then dust off the flour and transfer to a bag. Store for up to 6 months in a dry place.Using this type of Pasta Drying Rack also might be a good idea.

Sauce for Pasta Recipe

This recipe for Homemade Pasta will elevate any pasta dish, but whenever I make it, I like to make it with a simple, but the sweet sauce.

I know, I know, it might sound weird, but growing up my mom used to make a pasta dish that consisted of pasta, some farmer’s cheese, sour cream, and sugar. I am not going to use the farmer’s cheese here but will replace the farmer’s cheese with cream cheese and it will still taste very similar.

My kids go absolutely crazy for it! Here’s the recipe for it –  Homemade Pasta with Sweet Cream Cheese Sauce. 

Homemade Pasta – 4 Ingredients Only

Ingredients for Homemade Pasta

  • all-purpose flour
  • whole eggs, large
  • egg yolks
  • oil

How to make Homemade Pasta:

  • Sift 2 cups of flour into a bowl, then make a small well in the flour and drop 2 eggs, 6 egg yolks and 2 tbsp of oil in the middle.

  • Using your hand or a spoon start to swirl it around gathering more and more flour towards the middle, then keep kneading until you have a very firm dough.

  • Wrap it in plastic wrap and leave it at room temperature for 1 to 4 hours. You can refrigerate the dough for a couple of days with no loss in quality for the pasta.
    Then cut the dough into 6 pieces and work with one piece at a time, while keeping the remaining pieces covered.

How to make pasta by hand:

  • Roll out the piece of dough on a well-floured surface until it is see-through thin (about 6×20 inches). Try not to add too much flour or your homemade pasta will be tougher.

    • Once rolled out keep folding the dough until you have about a 2 inch wide log.

  • Now using a sharp knife cut the pasta log into thin strands. You can make them thinner for fettuccine (about 1/4 inches thick), or thicker for pappardelle, about 3/4 – 1 inches thick. Once done, unfurl the pasta and allow it to dry for about 20 minutes.

How to make pasta with Pasta Maker:

  • To make it with the pasta dough attachment (for Kitchenaid Mixer, in my case), you want to roll out the dough to about 4 inches by 9 before running it through the thickest setting of the pasta machine. Keep passing the dough twice through, each time you go down a setting.

  • For my pasta I went down to setting #8. The pasta sheets were very thin, but still sturdy enough to be cut into fettuccine pasta.

  • Allow the pasta sheets to dry out on a floured surface as you work on the rest of the pasta sheets. When all the sheets are rolled out, cut the long sheets into 9-inch pieces and run them through the fettuccine attachment of the pasta machine.

To cook the Homemade Pasta:

  • Bring at least 4-6 quarts of water to a rapid boil. If using the pasta in a savory recipe add enough salt to the water to make the water salty, about 1.5 Tbsp. To use the pasta in a sweet recipe, add about 1 tsp of salt to the water.
    Drop the pasta into the water and cook until the pasta is soft, but still has some bite to it (this is called ‘al dente’).
    Drain the pasta and further use with other recipes…

More Pasta & Sauce recipes:

Homemade Pasta - 4 Ingredients Only

5 from 1 vote

Homemade Pasta with only four ingredients that you most likely already have. Toss it with your favorite sauce and you have an unforgettable meal!

Author: America's Test Kitchen
Course: Main
Cuisine: Italian
Keyword: fresh pasta, homemade pasta
Calories: 271 kcal
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Ingredients

Instructions

How to make Homemade Fresh Pasta Dough

  1. Sift two cups of flour into a bowl, then make a small well in the flour and drop 2 eggs, 6 egg yolks and 2 tbsp of oil in the middle.

  2. Using your hand or a spoon start to swirl it around gathering more and more flour towards the middle, then keep kneading until you have a very firm dough.
  3. Wrap the pasta ball in plastic wrap and leave it at room temperature for 14 hours. You can refrigerate the dough for a couple of days with no loss in quality for the pasta.

  4. Then cut the dough into 6 pieces and work with one piece at a time, while keeping the remaining pieces covered.

How to make pasta by hand

  1. Roll out the piece of dough on a well-floured surface until it is see-through thin (about 6x20 inches). Try not to add too much flour or your homemade pasta will be tough.
  2. Once rolled out keep folding the dough until you have about a 2 inch wide log.
  3. Now, using a sharp knife cut the pasta log into thin strands. You can make the pasta strands thinner for fettuccine (about 1/4 inches thick), or thicker for pappardelle, about 3/4 - 1 inch thick. Once done, unfurl the pasta and allow it to dry for about 20 minutes.

To make the pasta with the pasta dough attachment

  1. Roll out the dough to about 4 inches by 9 before running it through the thickest setting on the pasta machine. Keep passing the dough twice through, each time you go down a setting. For my pasta, I went to setting #8. The pasta sheets were very thin, but still sturdy enough to be cut into fettuccine pasta.

  2. Allow the pasta sheets to dry out on a floured surface as you work on the rest of the pasta sheets. When all the sheets are rolled out, cut the long sheets into 9-inch pieces and run them through the fettuccine attachment of the pasta machine.

To cook the pasta:

  1. Bring at least 4-6 quarts of water to a rapid boil.

    If using the pasta in a savory recipe add enough salt to the water to make the water salty, about 2 Tbsp. To use the pasta in a sweet recipe, add about 1 tsp of salt to the water. Drop the pasta into the water and cook until the pasta is soft, but still has a bite to it, about 4 minutes past boiling.

Nutrition Facts
Homemade Pasta - 4 Ingredients Only
Amount Per Serving
Calories 271 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 249mg83%
Sodium 30mg1%
Potassium 84mg2%
Carbohydrates 32g11%
Fiber 1g4%
Protein 9g18%
Vitamin A 340IU7%
Calcium 38mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Vera H

    The best pasta on planet Earth!!! I made chicken noodle soup and used this recipe for the noodles. Yum, yum yum. Thanks for sharing it

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  • luba

    Hi Marina this looks like a wonderful recipe that i would like to try but i was wondering can i dry the pasta and cook it at a later date and if so how would i go about doing it and for how long can i store it? Also a big thanks for youre recipes some of them have become family favorites!

    · Reply
    • Hi Luba,
      I have left it out on a counter to dry completely and then put it into jars and used at a later time, so I would say yes, you can dry it and use later. But the better way is to freeze it, since it does taste better when you cook it from fresh, and not dried.

      Thank you so much for using my recipes Luba! Come again!

      · Reply

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