Lasagna Sheets

Fresh homemade lasagna noodles that enhance the texture and flavor of your Lasagna, making it taste hand-made from start to finish.

Prep Time 30

Total Time 30

Serving Size servings

2 cups all-purpose flour Can substitute half with 00 flour or semolina for more bite
3 large eggs Room temperature
1/2 teaspoon salt
1 tablespoon olive oil Optional for richness and elasticity

Add the flour and salt to the bowl of a food processor and pulse to combine.
Beat the eggs lightly, add olive oil, and pour into the processor.
Pulse in short bursts until the mixture forms coarse crumbs.
Turn the dough onto a floured surface and knead for 3-5 minutes until smooth.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

Divide the dough into 2 or 3 pieces, flatten one piece and feed it through a pasta machine at the widest setting.
Gradually reduce the roller setting until you reach desired thickness.
Cut the rolled dough into sheets that match the size of your baking pan.
Let sheets dry on a lightly floured surface for 20-30 minutes before use or storage.

For egg-free version: use 3/4 cup warm water + 2 tbsp of olive oil + 2 1/4 cups of flour. For chewier texture, swap 1/2 cup flour for semolina.