2 Ingredient Pasta

A couple weeks ago, I sat down to write about one of my favorite food topics, Pasta.  After easily writing an essay on the subject without even mentioning a recipe I realized I needed to break this down.  So, for the next couple weeks, my recipe posts are going to focus on my soul food.

I wanted to give a quick shout out to my sister (in-law), she came over today to learn how to make pasta and show me how to make perogies.  It was a brilliant day and I am so grateful to have her in my life.


Disclaimer: I have a KitchenAid with the pasta attachment, you can pick up a pasta maker at any thrift store.  It seems to be one of those things that people buy, use once, and end up donating.  If you can’t, Amazon sells them pretty cheap – I saw one on there for $20, or ask for one for Christmas.

Ingredients Needed:



Water (see comment below)


Kitchen Tools Needed:

Pasta Attachment

Your hands

Wet Paper Towel (or tea towel)


My general rule is a little under ¾ cup of flour per 1 egg.  This, like any dough, is dependent on the weather.  If it’s a really humid or wet day you will need more flour if it’s a dry day you are going to need about 1 tablespoon of water.

I make a double or triple batch when I make pasta so I use 1.5 cups of flour and 2 eggs, today was a warm dry day so I also used 1 tablespoon of water.

Step 1:

Pour the flour on the counter, making a little mountain pile

Step 2:

Dig out the middle and crack your eggs in it so it almost looks like a little volcano

Step 3:

Mix it all up, if it seems too dry add some water (or an extra egg), if it’s too wet, add more flour.

Step 4:

Knead that dough like your life depends on it.  Until your wrists hurt, now knead it for 5 more minutes (this counts as a workout right?)


Step 5:

Let it rest under a wet paper towel and open a bottle of wine or a beer.  You deserve it!

Step 6:

Set up your pasta maker and run the pasta through as per the instructions

(for the Kitchen Aid, use the lasagna attachment on setting 1 X 2, setting 2 X 2, setting 3 X 1, and setting 4 X 1 – then use the spaghetti or fettuccini option).

Step 7:

If you plan on eating it in the next 2-3 days, wrap the pasta around your four fingers like you would yarn or string.  This will create a little nest.


If you plan on storing some, you can either freeze it (it will lose some of its awesomeness but still be good), or you can dry it out on a drying rack (3-4 hours).

Stay Tuned, next week it’s all about the sauces.

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