This is going to be the best pasta you’ve ever had. You will never buy box pasta again. This recipe and process is so easy, you’ll be left wondering why you haven’t done this years ago. Minimal ingredients, no fancy equipment, and you will be left feeling like a chef. This recipe is for two people to enjoy a nice plate-size serving of pasta.

So first, let’s gather our ingredients:

  • 1 cup of all-purpose bleached flour
  • 2 eggs (one whole egg + one yolk)
  • 1/2 teaspoon of salt
  • 1 teaspoon of extra virgin olive oil
  • Bowl of water on the side


You want to begin by measuring out 1 Cup of flour and placing it onto your work surface. Create a well or a crater. I used the back end of the measuring cup for the perfect well. See below

Next, you want to crack one egg and one yolk into a bowl. Your extra egg white? Make an omelette later or just dump it. Add a teaspoon of olive oil and your salt into the bow and mix well.

This next part is a bit tricky. Pour your egg mix into the well of the flour and lightly mix while incorporating small amounts of your flour well wall. Take your time and incorporate little bits of the flour into your mix as you’re mixing in. See the image and gif below.

Once you’ve incorporated as much flour as you can, start kneading the dough and keep adding in the flour that’s left over on your work surface. You’ll end up using all the flour that’s on your surface. If the dough is becoming dry and brittle, dip your fingers into the bowl of water to help moisten the dough.

Keep incorporating the flour and moistening your fingers and the dough until you have a nice smooth ball of dough and a clean surface as you can see below.

Next, rub your dough ball in olive oil and wrap VERY TIGHTLY in plastic wrap. Let it sit on the counter for 40-60 minutes. This resting time is important – it allows the dough to bind with itself.

Once your dough is done resting, dust up your surface and the dough ball and get ready to work your shoulders and arms. You’re going to be doing a whole lot of rolling.

I couldn’t find my rolling pin, so I had to improvise with a mason jar. Regardless, using a rolling pin or mason jar, roll out your dough and keeping flipping and turning the dough until you got it as thin as possible. This takes time and effort. Just be patient.

Once you’ve rolled out the dough as thin as possible, cut into strips. I used a standard kitchen knife. Maybe a pizza cutter would work too. It’s not rocket science.

Once you’ve cut up your pasta into the desired shapes (linguine here), drop into a pot of rapidly boiling water. Add a pinch of salt and a splash of oil to the water to prevent the pasta from sticking and clumping together. Lightly mix around every minute and strain the pasta after about 7-8 minutes for al dente.

Now timeĀ  to get creative. You can toss your pasta into marinara, vodka sauce, pesto, or whatever you want. I decided to go with some butter, oil and fresh truffles. I tossed the pasta around until some of the edges began to brown.

Once done, plate and serve. My finished product it below. Be sure to comment your thoughts below. Enjoy