Authentic Two Ingredient Homemade Pasta

This two ingredient homemade pasta recipe is so much better than store bought and no mixer is required. Watch the video tutorial now.

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two ingredient homemade pasta

You’ll love this two ingredient homemade pasta and it couldn’t be easier! The best part about this recipe is that no machine is needed.

Making your own Pasta from scratch is much easier than you think. It’s also much healthier as you don’t have all the preservatives.

two ingredient homemade pasta

Homemade Pasta Recipe Tips

Many of us get heavy-handed with our portion sizes. When it comes to how much to serve each person, Gemma recommends 2 ounces (57grams).

Once your Pasta is fully cooked this will equate to one cup of pasta. Gemma also says to let your dough rest for at least 30 minutes. This makes it much easier to work with.

two ingredient homemade pasta

Apparently this allows the gluten time to relax. This makes it easier to work with and achieve the best results. You can store your pasta for up to 3 days in the fridge.

It will need to be covered. Gemma also suggests drizzling a bit of olive oil to stop it sticking together. You can freeze pasta for up to 8 weeks.

You will need to pop it in an airtight container prior to freezing.

Two Ingredient Homemade Pasta Video

via Gemma’s Bigger Bolder Baking

WHOot Contributor Gemma is here to share with us her easy two ingredient Pasta. She has some excellent tips and tricks to share and we highly recommend that you take the time to follow along with her. To see her in action, click Play above ^

How To Make Homemade Pasta Recipe

Whilst you can use different flours for this recipe, Gemma uses all-purpose flour. You can use gluten-free flour, semolina flour, and wholemeal flour too. Gemma says Almond Flour will not work.

The other major ingredient in the pasta recipe is eggs. If you don’t eat eggs though, you can still make Gemma’s Pasta, using her recipe that includes oil and water.

Pasta Recipe Ingredients

  • 3 cups (15oz/426g) all-purpose flour
  • 4 large eggs* (or 5 small eggs)

We’re thrilled to share Gemma’s amazing recipes with our community and her new Cookbook is a must.

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