Homemade Pasta - 4 Ingredients Only

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


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


  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