Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Water, as needed
Instructions
- On a clean surface, make a mound with the flour and create a well in the center.
- Add the eggs, salt, and olive oil into the well.
- Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- Knead the dough by hand for about 8-10 minutes until smooth and elastic. If the dough is too dry, add a little water; if too sticky, sprinkle with more flour.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, divide the dough into four pieces. Keep the unused pieces covered to prevent drying out.
- Flatten one piece of dough slightly with your hands. Use a pasta machine or a rolling pin to roll it out to your desired thickness (about 1/16 inch is typical for lasagna noodles).
- Cut the rolled-out dough into sheets that will fit your lasagna pan.
- Repeat the rolling and cutting process with the remaining dough pieces.
- Cook the noodles in boiling salted water for 1-2 minutes before assembling your lasagna, as they will continue cooking in the oven.
Notes
- For a richer flavor, you can replace one egg with an egg yolk.
- If you don’t have a pasta machine, a rolling pin works just fine but may require more effort to achieve thin sheets.
- Make sure to dust your pasta sheets with flour to prevent sticking.
Nutrition
- Serving Size: 1 lasagna noodle
- Calories: 50
- Sodium: 10
- Fat: 1
- Saturated Fat: 0
- Carbohydrates: 10
- Protein: 2
- Cholesterol: 50
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