Go Back Email Link
–+ servings

Homemade Lasagna Noodles

Freshly made homemade lasagna noodles on a wooden cutting board
These homemade lasagna noodles are made with simple ingredients and provide a silkier texture and better flavor than store-bought noodles.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

For the Dough

  • 2 cups all-purpose flour Swap with 00 flour for a silkier feel, or part semolina for toothier noodles.
  • 3 large eggs Room temperature eggs incorporate more easily.
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil Or use neutral oil like grapeseed.

Instructions

Preparation

  • Combine dry ingredients: Put the flour and salt in a large bowl and stir to combine.
  • Make a well: Push the flour to the side and make a wide well in the center. Crack in the eggs and add the olive oil.
  • Bring it together: Using a fork, beat the eggs and slowly pull in flour until a shaggy dough forms.
  • Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly elastic.
  • Rest: Wrap the dough in plastic wrap and rest at room temperature for at least 30 minutes.
  • Roll & cut: Divide into portions, flatten, and pass through a pasta machine from thickest to thinnest settings, or roll with a pin until very thin. Trim edges and cut into lasagna-sized sheets.
  • Blanch briefly: Cook sheets in large pot of boiling salted water for 2–3 minutes. Drain and sheet onto a clean towel or layer directly into your lasagna.

Notes

For a dairy-free or vegan pasta, replace eggs with 3/4 cup water + 1 tablespoon olive oil and 1 teaspoon xanthan gum. Store fresh sheets in the refrigerator for up to 24 hours, or freeze raw sheets up to 2 months.