Homemade Pasta – 4 Ingredients Only

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 have either egg yolks or egg whites leftover. 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. Nothing compares to homemade and 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 winner!

Thanks to the amount of egg yolks in the recipe the pasta has 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.

This recipe for Homemade Pasta will elevate any pasta dish, but whenever I make it, I like to make it with a simple, but 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 farmers cheese, sour cream and sugar. I am not going to use the farmers cheese here, but will replace the farmers cheese with cream cheese and it will still taste very similarly. 

My kids go absolutely crazy for it! Stay tuned for the Homemade Pasta with Sweet Cream Cheese Sauce, it’s coming to a computer near you NEXT WEEK!

Homemade Pasta – 4 Ingredients Only

Ingredients for Homemade Pasta

  • 2 cups all-purpose flour
  • 2 whole eggs, large
  • 6 egg yolks
  • 2 Tbsp 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 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.

To make the 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.

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…

Like this SHRIMP SCAMPI,  to both display the beauty of this pasta and to add a simple, but delicious garlic sauce.

Homemade Pasta - 4 Ingredients Only

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

Ingredients

  • 2 cups all-purpose flour
  • 2 whole eggs large
  • 6 egg yolks
  • 2 Tbsp oil

Instructions

  1. Sift two cups of flour into a bowl, then. make a small well in the flour and drop 2 eggs and 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 it in plastic wrap and 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.
  4. Then cut the dough into 6 pieces and work with one piece at a time, while keeping the remaining pieces covered.
  5. To make the pasta by hand, 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 tougher.
  6. Once rolled out keep folding the dough until you have about a 2 inch wide log.
  7. Now using a sharp knife, cut the pasta log into thin strands. You can make them thinner for fettuccine, or thicker for pappardelle. Once done, unfurl the pasta and allow it to dry for about 20 minutes.
  8. 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 not the pasta machine. Keep passing the dough twice through, each time you go down a setting.
  9. For my pasta I went to setting #8. The pasta sheets were very thin, but still sturdy enough to be cut into fettuccine pasta.
  10. 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 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
Nutrition Facts
Homemade Pasta - 4 Ingredients Only
Amount Per Serving
Calories 271 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 249mg 83%
Sodium 30mg 1%
Potassium 84mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Protein 9g 18%
Vitamin A 6.8%
Calcium 3.8%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

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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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