Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Water (as needed)
Instructions
- On a clean work surface, make a mound with the flour and create a well in the center.
- Add the eggs, salt, and olive oil into the well. Use a fork to beat the eggs gently.
- Gradually incorporate the flour into the egg mixture until a dough forms.
- Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too dry, add a little water as needed.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, divide the dough into four equal pieces.
- Using a pasta machine or rolling pin, roll out each piece of dough into thin sheets, about 1/16 inch thick.
- Cut the sheets into desired lasagna noodle shapes.
- Dust the noodles lightly with flour to prevent sticking.
- Cook the noodles in boiling salted water for 2-3 minutes before layering them in your lasagna.
Notes
- For best results, use ’00’ flour for a silkier texture.
- Make sure to let the dough rest; this helps gluten relaxation for easier rolling.
- You can also dry the noodles for later use by hanging them or laying them flat.
Nutrition
- Calories: 210
- Sodium: 1
- Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 70
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