Two-Ingredient Homemade Pasta

Ingredients

• 2 cup all-purpose flour (Plus additional flour only if needed to prevent sticking; the source states approximately 1/2 cup flour per egg.)
• 4 eggs (Based on the stated ratio of 1 egg per 1/2 cup flour; eggs from chickens are recommended in the source.)
• water (For boiling the pasta; use enough to fill a pot and bring it to a boil.)

Steps

1. 1

   Place the flour on the counter and form it into a mound. Make a well in the center.

2. 2

   Crack the eggs into the well. Using a fork, whisk the eggs while gradually mixing in flour from the sides of the well.

3. 3

   Continue mixing until the flour and eggs come together into a ball of dough. Knead and work the dough until it is no longer sticky on the counter.

4. 4

   Let the dough rest just long enough for the counter to be clear of sticky dough, as described in the source.

5. 5

   Break the dough into smaller pieces so it is easier to roll out.

6. 6

   Roll each piece as thin as possible with a rolling pin. If you do not have a rolling pin, use a round can or jar instead.

7. 7

   Cut the rolled dough into the desired pasta shape using a knife or pizza cutter.

8. 8

   Bring a pot of water to a boil. Add the cut pasta to the boiling water and cook for about 3 minutes, until done.

Notes

The source does not specify a resting duration, pasta shape, water quantity, or salt. Adjust the cut shape and size to your preference.

Nutrition per serving

• main
• fresh pasta
• homemade
• Italian
• vegetarian
• quick-cooking