By Samin Nosrat
- Total Time
- 1 hour, plus at least 30 minutes resting
- Rating
- 4(584)
- Notes
- Read community notes
There’s nothing quite like lasagna made with thin, silky sheets of fresh pasta. The noodles absorb the sauces as the dish bakes, and everything separate becomes one. Each bite will melt in your mouth. When rolling out the dough, sprinkle generously with flour to prevent sticking. And if you can’t cook the pasta right away, make sure to spread flour abundantly between each sheet because the longer it sits, the more it will threaten to stick back together. If after assembling the lasagna you are left with uncooked sheets of pasta, cut them into noodles, toss with flour, and freeze on a baking sheet in a single layer before transferring into a freezer bag. Freeze for up to a month, and to cook, just drop into boiling, salted water.
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Ingredients
Yield:About 20 (13-inch-long) pasta sheets (1¾ pounds)
- 4cups/510 grams 00 or all-purpose flour, plus more for dusting
- 4whole large eggs
- 5 to 6large egg yolks
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
246 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Mound the flour in the center of a large mixing bowl. Dig a well in the center of the mound and add the whole eggs and 5 yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half the flour is incorporated.
Step
2
Use your fingers to continue to mix the dough. Press any loose bits of flour into the dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour.
Step
3
Once the dough comes together into a cohesive mass, remove it from the bowl and transfer it to a lightly floured surface. Knead the dough by hand until smooth, elastic and uniform in color, 4 to 5 minutes. Wrap the dough in plastic and set aside at room temperature for at least 30 minutes (or up to 4 hours).
Step
4
Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
Step
5
Cut off a quarter of the dough. Rewrap the larger portion and set aside. Use the heel of your hand to flatten the small piece of dough into an oval approximately the same width as your pasta machine, about 6 inches wide. Set the rollers to their widest setting and pass the dough through.
Step
6
Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it’s again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
Step
7
Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about ¼-inch thick.
Step
8
Once the pasta is about ¼-inch thick, begin rolling it twice through the next thinner settings. As you roll, lightly sprinkle flour on both sides of the pasta to prevent it from sticking to itself.
Step
9
Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick. (On most machines, you won’t make it to the thinnest setting.)
Step
10
Cut pasta into sheets, about 13 inches long. Dust the sheets lightly with flour, stack on the prepared baking sheet and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
Ratings
4
out of 5
584
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Cooking Notes
Charlie
I learned to make pasta from Giuliano Bugialli and for the lasagna he put the pasta through each of the settings until the last one came out almost like onion skin. His 11 layer lasagna was amazing. I think the extra egg yolks in this recipe madee the pasta heavy. I will go back to 1 egg for each cup of flour and also add 1 tsp olive oil. Comes out lighter.
Maddy
For those without pasta machines, Samin has a guide with a video on how to roll by hand: https://cooking.nytimes.com/guides/42-how-to-make-pastaAlso, Pasta Grannies has a good tutorial on YouTube: https://www.youtube.com/watch?v=DMa02mpVchk
Elaine
Do you have to cook fresh lasagna noodles before assembling? And if so for how long? I'm getting mixed answers from Google.
John
I use 50/50 semolina and all-purpose.
Kiara
My dough was extremely dry and crumbly (and I'm an experienced baker/pasta maker - I was precise in measuring). I added the 6th egg yolk and a little splash of water and then the dough was like Samin's video. There are so many variables in working with flour, including the local climate. Maybe you need a spash of liquid. Egg sizes can vary, too, even within the large category.
Todd
Four cups of flour makes a HUGE amount of pasta. We used less than half of it to make a 5 layer 13x9 lasagna. I would cut this recipe in half next time,
Sally
When I first watched my Italian mother-in-law make pasta I felt certian of my move from Michigan to Italy in the late 70's. The kitchen was her domain, she cooked without a recipe, shopped daily and used only the best and freshest ingedients. I loved the simplicity and the practicality. After she kneaded her ball of dough she then placed a bowl over the dough to let it rest quietly.No plastic wrap! Simple and sustainable!
Mollie
I'm curious if anyone has advice on making this without a pasta machine. Quarantine times call for quarantine measures!
Mary
Sourdough noodles?????
Pat Parker
Wonder if you could use sour dough starter discard in place of some of the flour? Any ideas out there?
Matt B
Fresh pasta dough doesn’t require salt if you are salting the water you boil them in
kelly
I used ~260 g of flour, about 110 of it was 00 2 whole eggs, 3 yolks and a small splash of water
Chuck
I have made pasta from several different recipes. So far I like this one the best. I didn’t feel like it was too heavy, or to eggy. I will say that I ended up with a for full extra sheet of the rolled out pasta. But it worked out because I had extra sauce left over from the lasagna that I just threw it together for lunch during the week. And no I did not cook the noodles before assembling the lasagna and it turned out amazing.
MP
This recipe works great but 00 flour makes a smother and easier to roll, but otherwise amazing recipe.
SStoyc
Making was easy-ish and fun, but I wish this recipe would say if we need to cook the sheets before assembly. I did not and it was not a good result. Not if you were expecting lasagna that held its shape, not bad if you were expecting a pasta stew. Feeling very disappointed after all that time spent making the pasta.
Keith
I have made pasta in this manner for years, but never for lasagna. The only difference is I use the whole egg and have never used more than 2 cups of flour. Making pasta with a hand crank machine in this fashion is fun but it is time consuming and physically demanding! Avoid pasta that is too dry - you will never get it to feed through your machine. Don't be afraid to add a bit more water as needed. Keep the dog out of the kitchen. They are drawn to the inevitable spillage on the floor.
diane
Can you use these lasagna sheets interchanably with all lasagna recipes. I havebeen looking a very long time for homemade lasagna sheets. thank you
ben
Can I make a day in advance?
Linda
Wonderful dough to work with. I cut eggs back to 5 medium, added some sautéed spinach and a little water. I mixed in my stand mixer. Rested dough for a couple hours. I rolled to 3 on my kitchen aid attachment, let the sheets rest and passed through 3 again. They actually got longer! Recipe makes more than you need.
Sarah
I used this recipe to make The Big Lasagna. I made the dough the night before and rolled, cut, and boiled the noodles and assembled the lasagna the next day. It turned out great and the homemade noodles really elevated the dish!
Michaela
Don’t make it so thin if you like to have bite to your noodles like I do.
note to self
4 eggs plus few tsp of olive oil and water
Mindy
I also needed to add more water to the dough. I added 3 tablespoons one at a time and then let it knead in the kitchen aid mixer with the bread hook on low. It came out great!
Andrew
Giuliano Bugialli's Foods of Italy recipe for Lasagne verdi alla napoletana adds finely chopped spinach to the dough. I have made it for years. For kneading, Marcella Hazan's advice to do so for eight minutes has never failed me. Her recipe, which I use calls for 2 eggs for each 1.5 cups of flour. Thiner pasta is better than thick. Emerse cooked pasta in a bowl of iced water with a bit of olive oil then spread on cotton light weight kitchen towels to prevent sticking together.
1-29-21
Got to level six on the kitchenaid roller. Delish.
Ellen Ford
This was outstanding. I needed to add extra water and I added a little at a time until the texture was right. Delicious! Thanks Samin!
Mary
Unfortunately I found this recipe too far dry. I amended by adding some oo and some water. However, it was still too dry and heavy. I will stick with my tried and true from my grandmother which calls for water and olive oil in the recipe. 3.5 cup flour, 1/4 tsp salt, 4 eggs, 1/4 cup water.
Chuck
I have made pasta from several different recipes. So far I like this one the best. I didn’t feel like it was too heavy, or to eggy. I will say that I ended up with a for full extra sheet of the rolled out pasta. But it worked out because I had extra sauce left over from the lasagna that I just threw it together for lunch during the week. And no I did not cook the noodles before assembling the lasagna and it turned out amazing.
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