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Homemade Lasagna Noodles

Recipe Summary

Yield: Makes about 4 pounds

Ingredients

Ingredient Checklist

2 cups ‘00’ flour or all-purpose flour, sifted

16 to 18 large egg yolks

2 tablespoons whole milk

1 teaspoon coarse salt

2 tablespoons extra-virgin olive oil

Semolina flour, for dusting

Gallery

Homemade Lasagna Noodles

Recipe Summary

Yield: Makes about 4 pounds

Homemade Lasagna Noodles

Homemade Lasagna Noodles

Homemade Lasagna Noodles

Recipe Summary

Yield: Makes about 4 pounds

Recipe Summary

Yield: Makes about 4 pounds

Yield: Makes about 4 pounds

Makes about 4 pounds

Ingredients

Ingredients

  • 2 cups ‘00’ flour or all-purpose flour, sifted
  • 16 to 18 large egg yolks
  • 2 tablespoons whole milk
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • Semolina flour, for dusting

Directions

Place ‘00’ or all-purpose flour into the bowl of an electric mixer fitted with the dough hook attachment. In a large bowl, mix together yolks, milk, salt, and 1 tablespoon olive oil. With the mixer on low, slowly add egg mixture to flour; mix until well combined. Increase mixer speed to medium and knead until dough pulls away from the sides of the bowl and is smooth and elastic, about 15 minutes.

Transfer dough to work surface and knead in remaining tablespoon oil. Cover dough with a damp kitchen towel and let rest at room temperature for 2 hours before rolling or store in an airtight container, refrigerated, up to 1 day.

Dust work surface lightly with semolina flour.

Divide pasta dough into 5 pieces and flatten each piece with the palm of your hand. Roll each piece of dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Using a sharp knife, cut pasta sheets into 13-inch-long pieces. Lay pasta sheets on prepared work surface, covered with a damp kitchen towel as you work.

Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.

Reviews (4)

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  3

3 star values:

                                  8

2 star values:

                                  2

1 star values:

                                  1

Reviews (4)

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  3

3 star values:

                                  8

2 star values:

                                  2

1 star values:

                                  1

Add Rating & Review

20 Ratings

5 star values:

                                  6

4 star values:

                                  3

3 star values:

                                  8

2 star values:

                                  2

1 star values:

                                  1

20 Ratings

5 star values:

                                  6

4 star values:

                                  3

3 star values:

                                  8

2 star values:

                                  2

1 star values:

                                  1

20 Ratings

5 star values:

                                  6

4 star values:

                                  3

3 star values:

                                  8

2 star values:

                                  2

1 star values:

                                  1
  • 5 star values:
  • 6
  • 4 star values:
  • 3
  • 3 star values:
  • 8
  • 2 star values:
  • 2
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

11/04/2010

                These are the two questions I had!  I thought I remembered not cooking the fresh pasta - and usually when I make homemade pasta the rule I have followed is 1 egg to 1cup flour.

Martha Stewart Member

Rating: Unrated

04/07/2010

                The last few times I made fresh pasta for a lasagna I put the pasta straight into the lasagna without boiling it first. I used the kitchen aid recipe and it came out great. Should I have cooked it first?

Martha Stewart Member

Rating: Unrated

03/02/2009

                i agree, can this be correct???

Martha Stewart Member

Rating: Unrated

03/08/2008

                is 16-18 yolks correct?  I am guessing 6-8 for 2 cups of flouir/

Martha Stewart Member

Rating: Unrated

11/04/2010

                These are the two questions I had!  I thought I remembered not cooking the fresh pasta - and usually when I make homemade pasta the rule I have followed is 1 egg to 1cup flour.

Rating: Unrated

Rating: Unrated

04/07/2010

                The last few times I made fresh pasta for a lasagna I put the pasta straight into the lasagna without boiling it first. I used the kitchen aid recipe and it came out great. Should I have cooked it first?

Rating: Unrated

03/02/2009

                i agree, can this be correct???

Rating: Unrated

03/08/2008

                is 16-18 yolks correct?  I am guessing 6-8 for 2 cups of flouir/

All Reviews for Homemade Lasagna Noodles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Homemade Lasagna Noodles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest