Homemade Lasagna Sheets Recipe

Homemade Lasagna Sheets

Servings: 4

Prep time: 1 hour

Cook time: Varies (depending on lasagna assembly)

Ingredients

• 2 cups Italian-style tipo 00 flour, plus extra for dusting
• 3 large eggs
• 1 pinch salt
• 1 tablespoon water (as needed)

Directions

Step 1: Gather all ingredients and set up your workspace with a clean marble or wooden surface.

Step 2: Pile the flour onto the work surface and make a well in the center. Crack the eggs into the well and add the pinch of salt.

Step 3: Gently beat the eggs with a fork, incorporating the surrounding flour gradually, until the mixture starts to become runny.

Step 4: Use a bench scraper to bring the remaining flour into the egg mixture until a dough forms. If the dough is too stiff, add water one tablespoon at a time until the dough reaches a smoother consistency.

Step 5: Begin kneading the dough with your hands. Flatten it, stretch it, and fold the top part towards the center. Turn the dough 45 degrees and repeat. Continue this process for about 10 minutes, until the dough is soft and smooth.

Step 6: Shape the dough into a ball. Cover it with plastic wrap and refrigerate for 30 minutes to 1 hour until it firms up.

Step 7: After resting, divide the dough into 3 equal portions. Take one portion and flatten it slightly with your hands.

Step 8: Dust your work surface with flour, then use a rolling pin to roll the dough out. Roll it 5 to 6 times, turning the dough 45 degrees each time and rolling until the dough is paper-thin. You should be able to see your fingers through it when held up.

Step 9: Cut the thin dough into rectangular sheets, making sure they fit your baking dish. Use a pastry wheel or a sharp knife for cutting.

Step 10: Lay the pasta sheets on a floured kitchen towel and allow them to air-dry for about 30 minutes before assembling your lasagna.

Recipe Tips

If you wish to prepare the pasta ahead of time, let the sheets air-dry overnight. Be sure to dust them with additional flour if they feel too wet. Once fully dry, store the pasta in a paper bag and use within a couple of days.

Alternative: Pasta Machine Method

Step 1: Divide the dough into 3 equal portions. Flatten one portion and pass it through the thickest setting of the pasta machine. Dust lightly with flour, fold it in half like a book, and pass through 3 to 4 times, always flouring and folding between passes.

Step 2: Once the dough is smooth, switch the machine to a middle setting and pass the dough through again. Then set to the next-to-last setting and pass the dough through again.

Step 3: For the final pass, use the thinnest setting on the machine. Cut the dough into long sheets and place them on a floured cloth. Repeat with the remaining dough portions.

Step 4: Allow the sheets to air-dry for about 30 minutes, trim to fit your baking dish, and then proceed with your lasagna assembly and baking.

Nutrition Facts (per serving)

• Calories: 297
• Total Fat: 5g (6% DV)
• Saturated Fat: 1g (7% DV)
• Cholesterol: 140mg (47% DV)
• Sodium: 93mg (4% DV)
• Total Carbohydrate: 49g (18% DV)
• Dietary Fiber: 2g (6% DV)
• Protein: 13g (26% DV)
• Calcium: 30mg (2% DV)
• Iron: 4mg (21% DV)
• Potassium: 118mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.