Did you know you can make fresh homemade pasta in less than 15 minutes with just two simple ingredients and a pair of kitchen scissors? This recipe is for you if you’ve ever been intimidated by pasta machines, floury worktops, or complicated shaping. It’s the easiest method ever—and one of the most satisfying too!
You just need flour and an egg (plus a pinch of salt), and you’ll end up with soft, fresh, pillowy pasta that cooks in minutes. I like to call this pasta scissors because instead of rolling and slicing, you cut the dough directly into small pieces using scissors. It’s the perfect recipe to make with kids, beginners, or when you want homemade comfort with minimal fuss.
Serve with a quick tomato and garlic sauce for a classic, or dress it up with a creamy leek and blue cheese version like I did—either way, it’s buonissimo!
Why This Recipe Works
This pasta scissors method is perfect for beginners or anyone who finds traditional pasta-making intimidating. No need for a pasta machine, rolling pin, or fancy tools—just scissors! It’s a fun and foolproof way to get homemade pasta on the table in minutes, using only flour and an egg. Plus, the small pieces cook quickly and evenly, making it ideal for busy days.
Serve With
- Simple tomato sauce: A classic marinara made with garlic, tomatoes, and basil pairs beautifully with the tender texture of this pasta.
- Leek and blue cheese sauce: For something more indulgent, try the creamy leek and blue cheese combo I mentioned—it takes this dish to the next level.
- Butter and sage: A simple drizzle of melted butter and crispy sage is all you need for a cosy and comforting bowl.
- Pesto: Whether it’s basil, rocket, or walnut pesto, the earthy, herby flavours are a lovely match. Even better if homemade Easy Pesto alla Genovese – Authentic Italian Pesto
- Seasonal veg: Toss your pasta with pan-fried courgettes, mushrooms, or roasted cherry tomatoes for a nourishing, colourful twist. Try this plant based pasta sauce Sugo Finto (Tuscan Vegetable “Fake” Sauce)
Tips
- Use a medium egg: This recipe is tested with medium eggs. Large ones may make the dough too wet.
- No need for water or extra flour: Trust the process and let the dough rest in the fridge if it’s sticky.
- Light dusting only: Before cutting, lightly coat the dough in flour so it doesn’t stick to the scissors.
- Cut small pieces: The pasta expands slightly while cooking. Smaller pieces give the best result.
- Check doneness: Pasta is ready when all the pieces float and you can no longer see any white when cut in half.
- Avoid freezing: I tested freezing and found it made the pasta a bit too dense after cooking. Best made fresh.
Swaps
Plain flour: You can use spelt flour or 00 flour if you prefer, but results may vary slightly in texture.
Egg: I use a medium egg (around 60g). If yours is smaller or larger, adjust by resting the dough instead of adding flour or water.
Salt: You can leave it out if avoiding sodium, but I recommend keeping it for flavour.
Storage
Fridge: Store cooked pasta in an airtight container for up to 2 days. Reheat with a splash of water or sauce.
Freezer: I don’t recommend freezing this pasta—it becomes dense and chewy after defrosting.
More Pasta Recipes
Scissor Pasta
Ingredients
- 1 medium egg
- 80 g plain flour
- Pinch salt
Instructions
- Add flour and the egg to a bowl, with a pinch of salt.
- Mix well until you form a uniform dough.
- Prepare a chopping board with a light sprinkle of flour; we will use this to rest the pasta while we cut it.
- Now roll the dough slightly into the flour (you don’t want to incorporate more flour, just cover the dough a little so it is easier to cut with the scissors).
- Cut with the scissors as I show you in the video.
- Make small pieces for the best result.
- Cook the pasta as usual, in boiling water with salt. When all the pasta is floating, cook a few minutes more. Pasta is ready when you cut it in half and you can’t see any white in it.