Homemade Lasagne Pasta


Fresh pasta always tastes best used in any lasagna dish and it is quite easy to make yourself at home.


Homemade Lasagne Pasta


  • 4 Large eggs
  • 1 tablespoon water
  • 3 1/2 cups all-purpose flour
  • 1/2 tablespoon salt


1. Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
2. homemadepastaExchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1-2 minutes. Let it rest for 20 minutes. Divide dough into 4 pieces before processing with Pasta Sheet Roller attachment.
3. Cut dough into 8 pieces. Working with 1 piece at a time and keeping remaining pieces covered, dust dough lightly with flour, and feed through a pasta machine's widest setting (No.1). Fold dough lengthwise into thirds, and pass through machine about 2 times.
4. lasagnepastaTurn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on a KitchenAid pasta roller). If dough tears, pass it through again, and dust with flour if it sticks. Cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Repeat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
5. Cut sheet into lasagna noodles.
6. Transfer strips to a drying rack for about 5 minutes. Repeat with remaining dough.
7. Noodles can be stored, when completely dry and stiff, for up to 1 week or frozen in airtight container.








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