Learn how to make fresh homemade lasagna noodles (from scratch!) with easy, step-by-step recipe & video instruction using my master pasta dough recipe. Tips shared for storing, freezing and drying homemade lasagna noodles for maximum use.
Once you’ve mastered fresh homemade pasta, try making silky, homemade lasagna noodles for the ultimate lasagna experience. Compared to the typical boxed or “no boil” option, the taste and texture is utterly exquisite, like restaurant quality exquisite, especially when nestled between all the classic elements: rich Ragù Bolognese, creamy Bèchamel sauce and Parmesan cheese!
What To Expect
My recipe and method is broken down into 3 main steps: making pasta dough, rolling pasta dough into sheets and cutting sheets into lasagna noodles. You’ll end up with enough lasagna noodles to fit a standard 9×13-inch pan (or something similar) which feeds up to 6 people.
The lasagna noodles can be made in advance and stored at room temperature, refrigerated, or dried out until ready to assemble (more on this in a bit). I use my Kitchen Aid stand mixer with the roller attachment in the instructions below. However, a hand-crank pasta machine works well too.
Ingredients & Equipment (You Will Need):
- Tipo 00 flour
- Eggs + Egg yolk
- Olive oil
- Semolina flour, for dusting
- Kitchen Aid Stand Mixer (w/ roller attachment) OR Hand-Crank Pasta Machine
- Non-stick parchment paper
- Sheet pan
Lasagna Noodle Tips:
- Make space. You’ll need a large, clutter-free work surface to roll out the dough (the kitchen table is ideal) Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long.
- Lasagna noodles need to be thin (but not too thin!). The correct thickness 1 mm thick. If the noodles are too thin, they will soak up all the sauce and the lasagna will be dry. If the noodles are too thick, they won’t cook properly. Fresh pasta absorbs more liquid than regular dried pasta. Remember that.
- Different pasta machines/attachments have different settings. To achieve a desired thickness for pasta dough, please refer to the specific instructions that came with your pasta machine. For example, setting #4 or #5 on the Kitchen Aid, which is recommended for lasagna noodles, is not the same thickness as setting #5 on the Marcato Atlas hand-crank pasta machine.
- Think ahead. Once your lasagna noodles are ready, what are you going to do with them?Cook right away? Save for later? Get a game plan before you begin. Homemade lasagna is a project. Jump to my storage options below for ideas.
Step #1: Make Pasta Dough
- There are several ways to make fresh pasta dough. The food processor method is the fastest. To do so: add the flour, eggs and olive oil to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes.
- Knead dough for 1-2 minutes to form a ball (don’t worry about technique here, the food processor does most of the kneading for you), cover again, and let rest for 30 minutes to 1 hour relax the gluten. Use this time to set up your work station in the next step.
Tip: No food processor? No problem. To make pasta dough by hand, visit this article for step-by-step instructions and video: Beginner’s Guide to Fresh Homemade Pasta Dough.
Step #2: Roll Dough Into Sheets
Before you begin, set up your work station (no exceptions!): Find a large, clutter-free work space to spread out (I use the kitchen table). Your pasta sheets are going to be long! Dust your work surface and pasta machine with semolina flour to prevent sticking. Line a sheet pan with parchment paper to fit the inside dimensions of your pan, no clunky overhang. Cut 4 additional pieces to layer in between the lasagna sheets as you roll them out; set aside.
- Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5×8-inch long disc (re-wrap or cover the remaining pieces so they don’t dry out).
- Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time.
- Continue to roll the dough through settings #2-5 (2x on each setting) until the pasta sheet is slightly translucent and you can see your hand underneath. Now, you’re ready to make lasagna noodles.
Step #3: Cut Sheets Into Lasagna Noodles
- Trim the pasta sheet to fit the dimensions of your 9×13-inch baking pan. For reference, I can get about (3) 5×12-inch long lasagna noodles from one rolled out pasta sheet, approximately 38 inches long. Your measurements, both length and width, will differ slightly from mine. This is normal. The goal is to end up with a total of 10-12 cut lasagna noodles.
- When finished, place the lasagna noodles onto your parchment-lined sheet pan in a single layer. Cover with another sheet of parchment paper so they don’t dry out.
- Repeat to roll and cut the remaining 3 pieces of pasta dough.
What’s Next?
So, you’ve made a batch of fresh homemade lasagna noodles. Now what? In the next sections, learn how to store, dry and cook homemade lasagna noodles for maximum use.
How to Store Lasagna Noodles
- At Room Temperature (1 hr.): arrange lasagna noodles on a parchment-lined sheet pan in a single layer. Cover with another sheet of parchment paper so they don’t dry out. Layer and repeat, ending with parchment paper on top. Cover tightly with plastic wrap and store at a moderate room temperature for up to 1 hour. Alternatively, use an airtight container.
- To Refrigerate (12 hrs): arrange lasagna noodles in between layers of parchment paper as indicated above. Chill up to 12 hours. Fresh pasta tends to oxidize and discolor after this timeframe. Oxidation will not effect the taste.
- To Freeze (1 month): arrange lasagna noodles in between layers of parchment paper in an air-tight container. Freeze up to 1 month. Defrost before using; they are easier to handle without breaking.
How to Dry Lasagna Noodles
Line (2) wire cooling racks with kitchen towels. Arrange semolina-dusted lasagna noodles on top in a single layer. It’s important for the air to circulate underneath the lasagna noodles. Let air-dry, at room temperature, for up to 24 hours. The exact drying time will vary according to season (i.e. faster in winter, slower in summer). The lasagna noodles are fully dry when they snap in half with a clean break. Store in an airtight container for up to 1 month.
How to Cook Homemade Lasagna Noodles: Par-Boil vs. No Boil?
The debate is all over the place on this one. According to general info on the Internet, you don’t have to boil fresh lasagna noodles. However, some of the greatest chefs and food writers including Marcella Hazan and the Pasta Grannies disagree: par-boiling is a must. Why? Fresh pasta absorbs more liquid than dried pasta. Par-boiling gives fresh lasagna noodles a head start on absorption, instead of soaking up your lasagna sauce.
How To Par-Boil Lasagna Noodles: Admittedly, this is an annoying step which must be done correctly for proper homemade lasagna. Plunge 2 lasagna noodles into a pot of boiling, salted water. Par-boil for 30 seconds or so. With a slotted spoon, transfer to a colander and immediately run under cold water to wash the starch off (otherwise the noodles will stick) and to halt the cooking process. Place onto clean kitchen towels, separated, to dry. Use right away or store in an airtight container, separated by layers of parchment paper to use later on.
More Fresh Homemade Pasta Recipes to Try!
- Beginner’s Guide to Fresh Homemade Pasta Dough
- Beginner’s Guide to Fresh Homemade Ravioli
- Beginner’s Guide to Fresh Homemade Gnocchi
- How to Make Perfect Pappardelle Pasta
- Fresh Spinach Pasta Dough
- Best Sourdough Pasta (1 Hour or Overnight)
Watch The Video:
Beginner’s Guide to Fresh Homemade Lasagna Noodles
- Prep Time: 1 hours 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 lasagna noodles
- Category: Homemade Pasta
- Method: Handcrafted
- Cuisine: Italian
- Diet: Vegetarian
Description
Soft, silky, homemade lasagna noodles are at your fingertips! My recipe and method yields enough lasagna noodles to fit a standard 9×13-inch pan (or something similar) which feeds up to 6 people. You’ll end up with approximately 10-12 lasagna noodles. I use my Kitchen Aid stand mixer with the roller attachment in the instructions below. However, a hand-crank pasta machine can be used to roll the pasta dough. Make sure to read my tips below!
Ingredients
Pasta Dough
(1x) Fresh Homemade Pasta Dough (ingredients below) or Sourdough Pasta
- 300 g Tipo 00 Flour*
- 3 large eggs*
- 1 large egg yolk
- Olive oil
- Semolina flour, for dusting
*Note: For the Tipo 00 flour, I recommend Molino Grassi or Caputo. For the eggs & yolk, the total combined weight (cracked) should be 185 g. Because eggs size vary, make up the difference, if needed, with an extra egg yolk or olive oil. Olive oil makes the dough more soft, supple and satisfying to work with.
Equipment
- Kitchen Aid Stand Mixer (w/ roller attachment) OR Hand-Crank Pasta Machine to roll the pasta dough into sheets.
- Parchment paper (5 pcs). I like pre-cut sheets for convenience
- Sheet pan
- Digital scale
Lasagna Noodle Tips:
- To Make Pasta Dough: I use the food processor. It’s the easiest & fastest method. If you don’t have one, the dough can be made by hand or in a stand mixer. Refer to my Beginner’s Guide to Fresh Homemade Pasta Dough.
- Make Space. You’ll need a large, clutter-free work surface to roll out the dough (the kitchen table is ideal) Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long.
- Lasagna Noodles Need To Be Thin. The correct thickness is approximately 1 mm thick. If the noodles are thicker, they’ll soak up too much sauce and the lasagna will be dry. Fresh pasta absorbs more liquid than regular dried pasta.
- Thin Pasta Sheets = More Lasagna Noodles. The thinner you roll the dough, the longer the pasta sheets will become which will give you more lasagna noodles in the end. Why? It depends on the type/brand of Tipo 00 flour you’re using, how relaxed the gluten is, and if the dough was rolled out properly. For example: when I use Molino Grassi Tipo 00 flour, my pasta sheets are about 36-38 inches long, and I can easily cut 12 lasagna noodles from the full batch of pasta dough. When compared to Anna Tipo 00 flour, which is not my favorite, I can only cut a total of 8 lasagna noodles no matter how long I let the dough rest and relax.
- Different Pasta Machines/Attachments Have Different Settings. To achieve a desired thickness for pasta dough, please refer to the specific instructions that came with your pasta machine. For example: setting #5 on the Kitchen Aid, which is recommended for lasagna noodles, is not the same thickness as setting #5 on the Marcato Atlas hand-crank pasta machine.
- Use Pre-cut Parchment Paper. This step might seem insignificant, but it’s a huge time-saver when layering the lasagna noodles. The parchment paper can be reused.
Instructions
- Make Pasta Dough: Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes. Then, knead the dough into a ball, about 1-2 minutes (don’t worry about technique here, the food processor does most of the kneading for you). Cover again, and let rest for 30 minutes to 1 hour relax the gluten. Use this downtime to set up your work station in the next step.
- Set up your work station: Choose a large, clutter-free work surface to spread out (I like the kitchen table). Dust your work surface and the pasta machine/roller with semolina flour to prevent sticking. Line a sheet pan with parchment paper, no overhang. Cut 4 additional pieces to layer in between the lasagna sheets as you roll them out; set aside.
- Roll Pasta Dough Into Sheets: Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5×8-inch long disc (re-wrap or cover the remaining pieces so they don’t dry out). A rolling pin helps with this step.
- Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time. Note: remember, if using a hand-crank pasta machine, refer to their specific instructions for rolling pasta sheets for lasagna. The process is the same, but the settings are different.
- Continue to roll the dough through settings #2-5 (2x on each setting), dusting with semolina flour in between if the pasta gets sticky. You can also cut the sheet in half if it gets too long. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about 1 mm thick. Now, you’re ready to make lasagna noodles.
- Cut Lasagna Noodles: Trim the pasta sheet to fit the dimensions of your 9×13-inch baking pan. For reference, I can get about (3) 5×12-inch long lasagna noodles from one rolled out pasta sheet, approximately 38 inches long. Your measurements will differ slightly from mine which is normal (re-read the tip section above). The goal is to end up with 10-12 lasagna noodles.
- Place lasagna noodles onto your parchment-lined sheet pan in a single layer. Cover with another sheet of parchment paper so they don’t dry out.
- Repeat to roll and cut the remaining 3 pieces of pasta dough, 1 piece at a time so they don’t dry out. Layer the additional lasagna noodles between the remaining pre-cut sheets of parchment paper. When finished, select a storage option below.
How to Store Lasagna Noodles
- At Room Temperature (1 hr.): arrange lasagna noodles on a parchment-lined sheet pan in a single layer. Cover with another sheet of parchment paper so they don’t dry out. Layer and repeat, ending with parchment paper on top. Cover tightly with plastic wrap and store at a moderate room temperature for up to 1 hour. Alternatively, use an airtight container.
- To Refrigerate (12 hrs): arrange lasagna noodles in between layers of parchment paper as indicated above. Chill up to 12 hours. Fresh pasta tends to oxidize and discolor after this timeframe. However, this will not effect the taste.
- To Freeze (1 month): arrange lasagna noodles in between layers of parchment paper in an air-tight container. Freeze up to 1 month. Defrost before using; they are easier to handle without breaking.
How to Dry Lasagna Noodles
Line (2) wire cooling racks with kitchen towels. Arrange semolina-dusted lasagna noodles on top in a single layer. It’s important for the air to circulate underneath the lasagna noodles. Let air-dry, at room temperature, for up to 24 hours. The exact drying time will vary according to season (i.e. faster in winter, slower in summer). The lasagna noodles are fully dry when they snap in half with a clean break. Store in an airtight container for up to 1 month.
Keywords: homemade, pasta, lasagna, noodles, fresh, Kitchen Aid, food processor, Bolognese, recipe, pasta sheets, easy, pasta machine, roller attachment
Comments
David says
Just wanted to thank you for putting together these super clear instructions (and video). Using the Tipo 00 flour as recommended made the pasta so easy to work with and I added very little flour to keep the dough from sticking when rolling. Usually my cooking efforts never resemble the video instructions (like when stretching pizza dough) but with this recipe my noodles ran through the rollers in a silky smooth process just like your video.
Like one of the other commenters I was a little confused about the amount of olive oil so I read through the instructions more carefully and saw the 185g weight for eggs + olive oil. I had to add 5g of oil to my egg mix.
I also appreciated that you added instructions on cooking fresh lasagna noodles. I used the par-boiling method as recommended. The noodles came out well so no complaints there.
Thanks again.
★★★★★
Annier says
This pasta dough was very easy to work with. I barely used any semolina flour recommended to avoid any sticking as the instructions were such that it wasn’t needed. This recipe made a 6 layer lasagna prepared in a 13 x 9 inch dish. I will never go back to store bought noodles as the flavor and texture was amazing. Brava, Emilie!
★★★★★
Carolyn says
Hi!
You mention olive oil for the pasta dough recipe, but you do not indicate how much. Could you please tell me how much?
Thank you!
★★★★
Emilie Raffa says
Hello Carolyn! If you scroll down to the recipe (at the bottom of the post), there’s a note re: olive oil underneath the ingredient list. In short: If 3 whole eggs + 1 yolk does not equal 185 g cracked weight, I recommend making up the difference with olive oil or an extra egg yolk if needed. 185 g is the magic number for a workable dough. So, to answer your question, the exact amount of olive oil needed depends on the size of your eggs. I hope this makes sense!
Happie says
Just wonderful! Lasagna is a family favorite over here, but the boxed sheets was always the short-cut. Cannot wait to get kids involved and try this, it is going to make for a great Sunday afternoon.
Any lasagna recipes you can share with us? That would be fantastic.
Thank you for yet again inspiring our dinner table!
★★★★★
Beth Amendola says
I love the recipe and instructions. The only lasagne I’ve ever made was taught to me by my Italian mother in law who was a great cook. Can I have your recipe?!(Bechamel and Bognese sounds great and I’m willing to give it a try
Ty
★★★★★