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!
- 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.
- 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.
- 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.
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