How to Make Homemade Lasagna Sheets - A Step-by-Step Guide

Homemade lasagna sheets are a staple in Italian cuisine and are a versatile and delicious base for a variety of lasagna dishes. Making your own lasagna sheets from scratch is a rewarding process that allows you to customize the thickness and flavor of the pasta to your liking. Whether you prefer a thin and delicate sheet or a hearty and rustic one, making homemade lasagna sheets puts you in control of the final result.

There is something truly special about the taste and texture of fr...

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Ingredients

  • 2 ¼ cups Italian-style tipo 00 flour, plus additional for dusting
  • 3 large eggs
  • 1 pinch salt
  • 1 tablespoon water as needed

Information

  • Prep Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 4

  • Gather all ingredients.
  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt.
  • Gently beat eggs using a fork, incorporating surrounding flour, until mixture is runny. Bring remaining flour into the mixture using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
  • Knead dough with your hands by flattening, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Divide dough into 3 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it.
  • Cut pasta dough into rectangular sheets to fit your baking dish using a pastry wheel or a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry for about 30 minutes before assembling.
  • Nutrition

    297 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 140mg
    • Sodium: 93mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Protein: 13g
    • Calcium: 30mg
    • Iron: 4mg
    • Potassium: 118mg