Homemade Lasagna Sheets

Gather all of your ingredients in one place for easy access.

On a clean marble or wooden work surface, create a mound with the flour. Make a deep well in the center and carefully crack in the eggs. Add the salt to the well.

Using a fork, gently beat the eggs, gradually incorporating the flour from the inner walls of the well. Continue until a runny mixture forms. Then, using a bench scraper, slowly bring in the remaining flour until a shaggy dough begins to form. If the dough feels too stiff, add water, 1 tablespoon at a time, until it comes together. (5 minutes)

Knead the dough with your hands. Flatten the dough, stretch it out, and fold the top third towards the center. Turn the dough 45 degrees and repeat this process for about 10 minutes, until the dough transforms into a soft, smooth, and elastic ball. (10 minutes)

Shape the kneaded dough into a smooth ball. Place it in a bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, or up to an hour, to allow the gluten to relax. (30-60 minutes)

Remove the dough from the refrigerator and divide it into 3 equal portions. Take one portion and flatten it slightly with your hands. Lightly dust your work surface with flour. Using a rolling pin, roll the dough out 5-6 times, then turn it 45 degrees and repeat. Continue rolling and turning in this manner until the dough is evenly thin – almost translucent. You should be able to see your fingers through it when held up to the light. (15-20 minutes)

Using a pastry wheel or sharp knife, cut the pasta dough into rectangular sheets sized to fit your lasagna baking dish. Transfer the cut lasagna sheets to a lightly floured kitchen towel and allow them to air-dry for about 30 minutes before assembling your lasagna. This will prevent them from becoming soggy during baking. (30 minutes)