Homemade Pasta

Lasagna noodles


2 cups all-purpose flour or a combo of all-purpose and semolina
3 large eggs
1 tsp kosher salt
1 tsp olive oil

On a clean countertop, pour flour into a pile. Make a “well” in the centre, making sure the walls are as high as possible. Break the eggs into the well and add salt to the eggs. Gently and carefully, whisk the eggs with a fork until slightly scrambled. Add olive oil. Slowly start pulling the flour into the centre to make a paste with the eggs. Continue to incorporate flour into eggs, using your hands to eventually make a loose ball of dough. Gather and knead, pushing the ball of dough away from you with the heel of your hand, folding and repeating until all flour is incorporated into the eggs and you can form a ball. Knead dough for about 10 minutes. You cannot over-knead! Once the dough becomes smooth and elastic, cover with plastic wrap and leave on the counter for at least 45 minutes. The dough can be refrigerated for a few hours if you need to make it ahead.
Once the dough has rested, remove from plastic wrap and put it through a pasta maker. Put it through at the widest setting first, folding and repeating until the dough comes out of the machine smooth and without tears or holes. Run it through the next setting, so the dough is pressed thinner. Repeat with appropriate dial settings until pasta has been run through the smallest setting. Cut it with a knife to make noodles the length of your lasagna pan. Sprinkle the countertop with flour, lay noodles on top, adding small amounts of flour between each noodle layer to prevent from sticking and cover with plastic wrap. Set aside until it’s ready to use in lasagna.

Written By:

Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ...

Comments are closed.