Master the Art of 4-Ingredient Homemade Pasta Recipe
Homemade pasta is pure culinary magic—and with just 4 ingredients, you’ll be amazed at how simple and satisfying it is to make from scratch. The aroma of freshly kneaded dough, the thrill of rolling out delicate sheets, and the heavenly texture of bite-sized noodles are all within your reach. Whether you’re a pasta newbie or a seasoned pro searching for a go-to “weekend kitchen project,” this 4 will have you hooked (and hungry for seconds) every time.
Ingredients You’ll Need
You truly don’t need an endless list to make stellar pasta—just 4 humble ingredients that each bring something special to the dough. Their quality and freshness make all the difference, giving your noodles that signature springy texture and golden color.
- All-purpose flour: The backbone of your dough, regular all-purpose flour yields noodles that are bouncy and tender—no specialty flour required!
- Large eggs: Eggs add richness, color, and enough moisture to bind everything into a luscious pasta dough.
- Sea salt: Just a pinch elevates the flavor of your entire batch, making each strand sing with savory goodness.
- Extra-virgin olive oil: A drizzle is all you need for silkier dough and one more layer of flavor in your 4-ingredient pasta.
How to Make 4
Step 1: Build a Flour Nest
Start by pouring your flour onto a clean countertop and use your hands to make a well in the center. Crack your eggs directly into this cozy little nest, add your olive oil and salt, and grab a fork. Gently whisk the eggs and oil in the middle, slowly bringing in the flour from the sides to form a sticky pool. Don’t worry if the walls get a little leaky—the magic is just beginning!
Step 2: Bring Together and Knead
With your hands, gently fold more flour into the wet center until a shaggy, lumpy ball starts to form. It might look a bit chaotic, but perseverance is the secret sauce. Now, knead! Push, fold, turn, and repeat for 8 to 10 minutes. At first, it’ll feel dry and a little stubborn, but as you work, the dough transforms—smooth, elastic, and ready for pasta greatness. Too dry? Wet your fingertips and keep kneading. Too sticky? Sprinkle on extra flour until perfect.
Step 3: Rest and Relax
When your pasta dough is supple and smooth, shape it into a ball and wrap it up snugly in plastic wrap. Let it lounge at room temperature for 30 minutes. This rest is essential for mellowing the gluten—making the dough much easier to roll for your 4 adventure.
Step 4: Divide and Flatten
Dust your work surface and two baking sheets with flour. Unwrap the dough and slice it into four even pieces. Take one piece, press it into an oval disk with your palms, and feed it through your pasta roller (or pasta-making attachment) on the widest setting three times. This creates a sturdy yet supple base for the sheets you’re about to stretch and fold.
Step 5: Fold for Shape
Lay your newly-rolled dough onto the surface and fold each short end toward the middle so they meet. Then, fold the whole piece in half to form a tidy rectangle. Don’t skip this part—the folding creates glorious, evenly-shaped sheets perfect for your 4 pasta cutters.
Step 6: Roll to Perfection
Now for the fun part: continue rolling your dough, gradually tightening your pasta maker one notch at a time. Roll three times each at levels 2 and 3, then once each through 4, 5, and finally 6. Each pass reveals silkier, thinner, and more beautiful sheets—the anticipation builds!
Step 7: Flour and Rest the Sheets
To prevent sticking later, lay half your pasta sheet on a floured baking sheet, sprinkle with flour, and fold the other half on top with another dusting. Giving every side a light coat of flour is the key to perfect, never-sticky noodles in your 4 masterpiece.
Step 8: Repeat for All Dough
Repeat the rolling, folding, and flouring steps with the other three dough segments. It’s a bit of a dance, but once you find your groove, you’ll be cranking out sheet after gluteny sheet like a pasta pro.
Step 9: Cut and Cook
Feed your floured sheets through your chosen pasta cutter—fettuccine, tagliatelle, or whatever you’re craving. Boil your noodles in salted water for just 1 to 2 minutes (they cook lightning-fast!) and get ready for one of the most satisfying bites of your life. That’s homemade 4, from scratch, right before your eyes.
How to Serve Master the Art of 4-Ingredient Homemade Pasta Recipe
Garnishes
For peak pasta pleasure, keep it classic and let your 4 shine. Shower your noodles with fresh grated Parmesan, torn basil leaves, a drizzle of extra-virgin olive oil, or even a squeeze of lemon zest. A dusting of cracked black pepper or a scattering of red pepper flakes adds a gentle kick that pairs beautifully with the rich, eggy noodles.
Side Dishes
Pair your homemade pasta with a crisp green salad drizzled with simple vinaigrette, or serve alongside garlicky roasted veggies. For gatherings, a platter of antipasto, marinated olives, or crusty homemade bread rounds out the meal while letting your 4 stay center stage.
Creative Ways to Present
Get playful! Twirl your cooked noodles into cozy nests for an elegant look, pile them high in a rustic bowl with sauce ladled on top, or serve “family style” directly from a large platter. For that wow factor, let guests finish with toppings themselves—set out bowls of fresh herbs, cheeses, and olive oil for a 4 pasta bar they won’t forget.
Make Ahead and Storage
Storing Leftovers
If you have leftover cooked noodles, toss them lightly with olive oil to prevent sticking, then store in an airtight container in the fridge for up to 2 days. They’ll keep their al dente chew and be ready for a quick weeknight dinner—or a second-round feast of your 4 creation!
Freezing
To freeze your pasta, lay shaped noodles flat on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. Your homemade 4 will keep beautifully for up to a month—perfect for last-minute pasta cravings or planning ahead for guests.
Reheating
To reheat, simply drop the cold or frozen noodles into a pot of boiling salted water for 30 seconds to a minute—just until heated through. Homemade 4 is so fresh and delicate, it takes barely any time to return to perfection!
FAQs
Do I need a pasta maker to make 4?
Nope! While a pasta maker gives you ultra-smooth and consistent sheets, you can absolutely roll out 4 with a rolling pin and a little patience. Just try to get the dough as thin as possible for the best texture.
Can I use a different type of flour for my 4?
Yes—while all-purpose flour works great, you can experiment with “00” flour for super silky noodles or semolina for a slightly heartier chew. No matter the type, you’ll still only need 4 ingredients!
How do I keep my fresh pasta from sticking together?
Generous flouring is your best friend, especially between the layers of cut noodles. Dust well after cutting and before storing so your 4 doesn’t turn into one big noodle clump.
Can I make the dough ahead of time?
Definitely! Wrap your dough ball tightly and keep it in the fridge for up to two days. Let it come to room temperature before rolling out so it’s pliable and easy to shape—this sets the stage for flawless 4 every time.
What sauces work best with homemade 4?
Homemade pasta pairs beautifully with almost anything! Try a simple tomato sauce, classic garlic and olive oil, creamy Alfredo, or even a light lemon butter sauce. The beauty of 4 is its versatility—dress it up or keep it simple, and it’s always delicious.
Final Thoughts
There’s nothing quite like the joy of turning 4 ingredients into something comfortingly homemade and utterly delicious. You’re just a few simple steps away from pasta heaven, so grab your flour and eggs and make this 4 a new tradition in your kitchen. Happy cooking and even happier eating!
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Master the Art of 4-Ingredient Homemade Pasta Recipe
- Total Time: 1 hour 2 minutes
- Yield: 3 to 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade pasta with this easy 4-ingredient recipe. This fresh pasta is chewy and flavorful, perfect for any pasta dish!
Ingredients
All-purpose flour:
- 2 cups (spooned & leveled)
Eggs:
- 3 large
Sea salt:
- 1/2 teaspoon
Extra-virgin olive oil:
- 1/2 tablespoon
Instructions
- Place the flour on a clean work surface: Make a nest and add eggs, olive oil, and salt. Gently mix with a fork.
- Knead the dough: Work the dough for 8-10 minutes until cohesive and smooth.
- Let the dough rest: Wrap in plastic and rest for 30 minutes at room temperature.
- Dust baking sheets: Prepare 2 baking sheets with flour.
- Slice and flatten the dough: Divide into 4 pieces and run through a pasta maker.
- Fold the dough: Fold to form a rectangle and run through the pasta roller at various settings.
- Prepare pasta sheets: Lay on floured baking sheets, sprinkle with flour, and cut into desired shapes.
- Cook the pasta: Boil in salted water for 1-2 minutes.
Notes
- Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days.
- Recipe adapted from Serious Eats.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Mixing, Kneading, Rolling, Cutting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Estimated per serving
- Sugar: Estimated per serving
- Sodium: Estimated per serving
- Fat: Estimated per serving
- Saturated Fat: Estimated per serving
- Unsaturated Fat: Estimated per serving
- Trans Fat: Estimated per serving
- Carbohydrates: Estimated per serving
- Fiber: Estimated per serving
- Protein: Estimated per serving
- Cholesterol: Estimated per serving
Keywords: homemade pasta, fresh pasta, pasta recipe, Italian pasta, vegetarian pasta
