Homemade Lasagna Noodles (Fresh Pasta Sheets for Italian Lasagna)
Learn how to make homemade lasagna noodles with just flour, eggs, and salt — soft, golden pasta sheets perfect for layering into rich, comforting Italian lasagna dishes.
Equipment
- Pasta Machine
- Mixing Bowl
- Rolling Pin (if no machine)
- Plastic Wrap
- Large Pot
Ingredients
Main Ingredients
- 600 g flour 00 flour preferred, or all-purpose
- 6 eggs large, free-range
- salt a pinch
Instructions
- Pour the flour onto a clean countertop and form a deep well in the center.
- Crack the eggs into the well and gently whisk them with a fork, pulling in flour slowly from the edges.
- Once thickened, knead by hand for about 10 minutes until smooth and elastic. Add water lightly if needed.
- Wrap the dough in plastic wrap and let rest for 30 minutes to relax the gluten.
- Cut dough into 6 equal portions. Flatten one and run it through the widest setting of your pasta machine (level 0). Fold and repeat 2–3 times.
- Continue rolling through thinner settings — 1 to 5 — to create long, thin sheets.
- Trim sheets to fit your baking dish. Lay flat on a floured surface or sheet pan.
- Boil in salted water for 1–2 minutes until al dente. Drain and let dry slightly before layering into your lasagna.
Notes
00 flour gives the silkiest texture, but all-purpose works fine too. Save and freeze any extra sheets flat for future use.
Nutrition
Calories: 330kcalCarbohydrates: 53gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 185mgSodium: 70mgPotassium: 125mgFiber: 2gSugar: 1gVitamin A: 240IUCalcium: 28mgIron: 3.1mg
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