Home made pasta for Lasagna

Homemade Lasagna Noodles


Pasta Machine- attachment for Kitchen Aid stand mixer


1 cup all-purpose flour plus 1 cup durum semolina flour total: 272g

1 teaspoon kosher salt

3 large eggs

1 tablespoon olive oil


Add flour and salt to the bowl of a food processor; pulse a few times to combine.

In a medium bowl, mix eggs and olive oil with a fork until just combined. Pour over flour mixture in food processor. Pulse several times until no dry flour remains. Process for about 1 minute, or until dough has gathered into a ball then broken into bead-like fragments and gathered into once or twice more. (This will both mix and knead the pasta dough.) If the dough gets stuck at any time, turn off the food processor and nudge the dough slightly and continue to process.

Remove the pasta dough from the food processor and shape with your hands into a smooth small and cover with plastic wrap. Let rest for 30 minutes or up to 1 hour at room temperature (the longer it rests, the softer and easier to work with it will be). (Roll out immediately or refrigerate for up to 1 day.)

Dust a rimmed baking sheet generously with flour or better still, drape over rails of a pasta drying rack.

Divide dough into six equal pieces on floured work surface and cover five pieces loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about 1/2-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the widest / lowest setting (1). Fold rolled dough into thirds, as you would a letter and roll it through again, feeding the narrow end through the machine; repeat this folding / rolling process three times, dusting with flour as needed.

Now you'll run the dough through progressively narrowing settings without folding. Turn dial to the next setting (2) and, feeding the narrow side first, run dough through again. Repeat at the next four settings (3, 4, 5 or 6. We used 5 and it was perfect.), stopping on the second to last setting. (For a shorter noodle, cut the dough in half crosswise before running through the pasta cutter.) Cut noodle into 2 equal pieces or your desired length and place in a single layer on prepared baking sheet. Lightly dust with flour. Repeat with remaining dough portions.

To Cook Noodles (Optional)

Cook fresh lasagna noodles in two batches in a generous amount of salted water until just tender, about 1 minute. Carefully transfer cooked sheets to colander and rinse briefly with cold water. Lay sheets flat in a single layer on clean, dry kitchen towels. Use immediately or keep covered for up to 1 hour at room temperature.

To Freeze Noodles

Arrange in single layers separated by parchment paper on a parchment lined, lightly floured baking sheet and freeze for up to one month. Thaw pasta for several hours in refrigerator before using.


This recipe serves 10-12 if you're making a lasagna in a standard 9 x 13 x 3 baking dish. 

Mostly used this recipe: https://pinchandswirl.com/homemade-lasagna-noodles/

by Marissa Stevens