Homemade lasagne/lasagna pasta

Name: Homemade lasagne/lasagna pasta
Prep time: 45 min
Total time: 45 min
Yield: 5 serving
Ingredients: 400 g Italian soft wheat flour '00'; 4 eggs; 1 pinch salt

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Prep Time
45 mins
Total Time
45 mins
Servings
5
Calories
342 kcal
Course
Main Course
Cuisine
Italian

Homemade lasagne/lasagna pasta

Daisy Meyer

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Make your baked lasagna taste even better with homemade pasta! Lasagne sheets are pretty easy to make and all you need is flour, eggs and a pinch of salt.

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Ingredients

Servings

400 g Italian soft wheat flour '00' (14oz) All purpose flour can be used too.
4 eggs large
1 pinch salt

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Instructions

To make the pasta, mound your flour on a large wooden board. Make a well in the center and add a pinch of salt.
Break the eggs into the well and whisk them a little ( you can also beat eggs in a small bowl and then add to flour or start by mixing flour and eggs together in a bowl and then turn out onto a board to knead)
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this.
Continue mixing the flour with the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board.
Begin to knead the dough as you would bread, pushing it down with the heel of your hand.
Continue kneading for about 7-10 minutes. Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky, but try not to add too much additional flour or the pasta will be tough.
Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes.
Cut off ⅙ of the dough, re-wrap the rest in cling film so it doesn’t dry out and roll out the piece you cut off until it is flat enough that you can pass it through a pasta machine if you are using one.
I used my pasta machine to roll out the sheets, first 3-4 times on number 6 or 7 on the dial (widest setting) and then a couple of times more on number 4. Each time you pass the dough through the machine fold it first into thirds and pass it through again until it comes out with the right thickness and length. If you want even thinner sheets you can also pass the dough through again on number 2 or 3. Cut the sheet to the length you want.
If you aren’t using a machine you need to keep rolling out the dough until it is thin enough to almost see your fingers through it. Then cut the sheet to the size you want.
Transfer the ready sheets to a drying rack while you prepare the rest. Repeat with the remaining dough. (the lasagne can be stored, when completely dry and stiff, for up to 1 week). If you don't have a drying rack see recipe notes.

Notes

The success of any baked lasagna dish with homemade lasagne depends on using thin, freshly made sheets of pasta. The thinness of the pasta lets the flavors of the sauce and cheese marry to create a lasagna that’s light and truly special.
When making your baked lasagna dish you can either precook the pasta for a couple of minutes in boiling salted water before assembling the dish or use it raw. In this case the sauce needs to be a little more liquidy. (I usually don't precook fresh pasta)
The number of sheets you make depends on how thin you roll the dough and the size you cut it. This recipe should make about 1lb or 500g of fresh lasagne sheets.
On my pasta machine the widest setting is the highest number. On some machines the lowest number is the widest setting.
If you don't have a drying rack lay the pasta sheets spaced apart on a tray with lightly floured baking paper if cooking the pasta immediately. If you want to dry your sheets lay them on a lightly floured fine tea towel placed on a wire mesh oven tray (or similar) placed on top of an oven dish so air can circulate while the pasta dries. The best flour for drying pasta on is semolina flour.
If you don't have a drying rack lay the pasta sheets spaced apart on a tray with lightly floured baking paper if cooking the pasta immediately. If you want to dry your sheets lay them on a lightly floured fine tea towel placed on a wire mesh oven tray (or similar) placed on top of an oven dish so air can circulate while the pasta dries. The best flour for drying pasta on is semolina flour.
Nutrition info is for one serving of fresh egg pasta without sauce.

Nutrition Information

Show Details

Calories 342kcal (17%) Carbohydrates 61g (20%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 131mg (44%) Sodium 59mg (2%) Potassium 134mg (4%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin A 190IU (4%) Calcium 32mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 342 kcal

% Daily Value*

Calories	342kcal	17%
Carbohydrates	61g	20%
Protein	13g	26%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	131mg	44%
Sodium	59mg	2%
Potassium	134mg	3%
Fiber	2g	8%
Sugar	0.3g	1%
Vitamin A	190IU	4%
Calcium	32mg	3%
Iron	4mg	22%