Jamie Oliver’s two-ingredient homemade pasta recipe is ‘perfect’ and takes no time

Homemade may seem like an ordeal, but in reality, it’s only two ingredients.

It may take a little longer to make than boiling pasta, but there really is nothing tastier than trying it homemade.

Whether that’s with meat, with a tomato sauce or a pesto sauce, pasta is super versatile when it comes to dinnertime.

This serves six people, isn’t too tricky, according to and is ready in under one hour.

: “Simple ingredients and a little bit of love is all you need to make your own perfect pasta dough.”

Ingredients:

600g Tipo 00 flour

Six large free-range eggs

Method:

Place the flour on a board or in a bowl before making a well in the centre and cracking the eggs into it.

Next, beat the eggs with a fork until smooth.

Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined.

Knead the pieces of dough together until you achieve one big lump of dough.

Knead it to develop the gluten in the flour, but there’s no special way to do so.

Jamie said: “You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again.”

You’ll know when it’s done as it’ll be smooth and silky.

Next, wrap the dough and chill for 30 minutes before rolling it out. Ideally, this step should be done with a pasta machine, but there are ways to do so by hand, it’s just tricky to get the pasta thin.

The way around this is to roll lots of small pieces of pasta rather than a few big ones.

Jamie noted: “You’ll be rolling your pasta into a more circular shape than a long rectangular shape you get from a machine, but use your head and you’ll be all right.”

You can create any shape you want as long as it is quite thin so it stays pasta-like once boiled.