Homemade Lasagna Sheets
A quick handmade recipe for homemade pasta sheets to be used with the New York Lasagna or the Neapolitan Lasagna recipes. Homemade sheets of soft pasta will make your own recipe fly sky high!
Homemade Lasagna Sheets
A quick handmade recipe for homemade pasta sheets to be used with the New York Lasagna or the Neapolitan Lasagna recipes. Homemade sheets of soft pasta will make your own recipe fly sky high!
Equipment
- Pasta Maker
Ingredients
- 2 cups Type 00 flour, or all purpose flour
- 3 eggs
- 1-3 tbsp water or olive oil
Instructions
- (I prefer to leave the salt out and heavily salt the pasta water) Empty the flour onto a kitchen counter/smooth surface. Make a well with your hands. Crack the eggs into the well. Begin with a fork and mix the eggs together, slowly bringing in some of the flour walls around them. Once the mix in the middle isn't so runny, you can add in the remaining flour and catch any leaks if the eggs are run at all.
- Now,keep lightly flouring the dough and pass the more rectangular shape through the same setting. Tighten the setting and pass the pasta through the decreasing settings at least twice each. Once the setting allows the pasta to be the right thickness, move the sheet to a clean surface and cut away any curvy edges.
- Bring the mixture together with your hands now, adding the extra water or oil as needed if too dry. Once the consistency is right and most if not all of the flour is absorbed, add a little extra flour to the surface and knead the dough for a good 8-10 minutes (it helps that I used to be a massage therapist.) Once the dough is smooth, free of cracks, and not sticky anymore, round it out and cover with a towel. Set aside.
- After 20-30 minutes for the dough to rest, cut the dough ball in four pieces, making sure to cover the remaining pieces. Roll the first piece for a few seconds; add a touch of flour to it and set the machine for the widest setting. Pass the pasta through, then fold in the sides like book ends and do so again.
- Cut the pasta sheet into strips (about 2-3 inches wide,depending on your pan size.) and hang over a hanger, or over the sides of the pot like my mother, or over your arm…you can keep in flour in the freezer until needed for assembly.
