This 2-Ingredient Method Is My Favorite For Homemade Noodles — No Pasta Roller Or Rolling Pin Required

I don’t have much experience with homemade pasta. I’ve always imagined a countertop covered in flour, my hands dripping with craggly dough and runny egg yolk as I try my best to make it all come together. How To Make It I started by combining the flour and water in a large bowl and mixing with my hands until a shaggy ball of dough formed.

Once it was uniform, I transferred the dough to a lightly floured surface and kneaded until the dough was hydrated and the surface of the ball of dough was smooth. While I let the dough rest, I brought water to a boil on my stovetop and then salted it generously (think ocean water vibes). Here’s the fun part! With a pair of kitchen shears, I cut small bite-sized noodles off the side of the ball of dough directly into the boiling water, about the size of a typical gnocchi.



Rustic is the name of the game here; no need to be precious about it. I let the noodles boil for about five minutes before straining. I heated a spicy tomato sauce on low heat and added heavy cream and a generous helping of freshly grated Parmesan, and tossed in my pasta before serving it with even more parm and a drizzle of olive oil.

The Perfect Vessel While I was eating this dish, I couldn’t help but imagine how delicious the noodles would be tossed in a herby homemade pesto, a spicy cacio e pepe, or even a nutty dan dan sauce. These quick-to-prepare noodles are the perfect vessel for your favorite sauce , whether it's jarred Alfredo or an all-day bolognese. Great With Kids Because this recipe has only two ingredients, Mom and Dad will feel good about taking a step back and letting the kids put on the apron.

What young chef (or adult chef for that matter...

) doesn’t want to get their hands a little messy? This recipe’s fun, no matter what age, to be honest. Easy To Adapt If you find yourself cooking for one most weeknights like I do, this recipe is easily adaptable to fit your needs. When I made it, I cut the recipe in half and mixed one and a half cups of flour with half a cup of water.

I was left with the perfect portion for dinner, with some leftovers for lunch the next day. If you’re hosting a large dinner party, this recipe would be simple to scale up as well..