Homemade Lasagna Noodles
Creating fresh and tender lasagna noodles at home for a perfect dish with complete control over thickness and texture.
Ingredients
For the Dough
- 2 cups all-purpose flour Or 1½ cups 00 flour + ½ cup semolina for a slightly toothier bite.
- 3 large eggs Use room temperature eggs.
- 1/2 teaspoon fine salt
- 1 teaspoon water Only if dough is too dry.
Instructions
Preparation
- Pour the flour onto a clean work surface and form a mound. Make a deep well in the middle.
- Crack the eggs into the well and sprinkle the salt on top.
- Using a fork, gently whisk the eggs while drawing flour in from the inner edges of the well. Work slowly until a shaggy dough forms.
- Bring the dough together with your hands and knead for 8–10 minutes until it’s smooth and slightly tacky. The dough should spring back when pressed.
- Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.
Rolling the Noodles
- Cut the dough into 2–4 pieces. Flatten one piece with your palm and run it through a pasta machine on the thickest setting.
- Fold and pass it 2–3 times to even it out. Gradually decrease the setting until the sheet is the desired thickness.
- Trim the sheets to the shape and size you need for your lasagna pan. Dust lightly with semolina or flour to prevent sticking.
Storage
- Lay sheets on a floured baking sheet and air dry for several hours before stacking for freezing, or freeze single layers between parchment.
- If using the same day, a brief 10–20 minute drying helps handling.
Notes
Store fresh cut sheets wrapped tightly in plastic in the refrigerator for up to 2 days. Freeze single sheets or stacked sheets separated with parchment for up to 3 months.