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Recipe Summary

Yield: Makes 1 pound

Ingredients

Ingredient Checklist

4 cups “00” flour

3 large eggs

Gallery

Recipe Summary

Yield: Makes 1 pound

Recipe Summary

Yield: Makes 1 pound

Recipe Summary

Yield: Makes 1 pound

Yield: Makes 1 pound

Makes 1 pound

Ingredients

Ingredients

  • 4 cups “00” flour
  • 3 large eggs

Directions

Place flour and eggs in the bowl of an electric mixer fitted with the paddle attachment and mix until combined. Slowly add 3 tablespoons water, mixing until dough comes together in pebble-size pieces. Dough should be moist, but not wet or sticky (you may need to use more or less water to achieve consistency). Continue mixing 6 to 8 minutes. Cover dough with plastic wrap and transfer to refrigerator; refrigerate for 1 hour.

Divide dough into six equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece of dough at a time (and keeping remaining pieces covered), flatten dough with the palms of your hands and run it once through the machine. Fold the dough in half and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.

Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough. Cut lasagna sheets to fit pan and keep covered until ready to use.

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1 Ratings

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1 Ratings

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  • 5 star values:
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  • 4 star values:
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All Reviews for Fresh Lasagna Sheets

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Reviews:

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All Reviews for Fresh Lasagna Sheets

  • of Reviews

Reviews:

Most Helpful

Most Helpful

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Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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