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Homemade lasagna noodles prepared and ready for layering in a classic Italian dish.

Homemade Lasagna Noodles

These simple homemade lasagna noodles made with flour, eggs, and olive oil elevate any layered bake, offering a tender, homemade texture that enhances your favorite lasagna recipes.
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Prep Time 1 hour
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 2 cups all-purpose flour (about 250 g) You can substitute 00 flour for a silkier texture.
  • 3 large eggs, at room temperature Helps hydrate the flour evenly.
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil Optional — adds richness and makes dough a touch more extensible.

Method
 

Preparation
  1. Add the flour and salt to a food processor and pulse a few times to combine.
  2. Beat the eggs with the olive oil until uniform and pour into the processor while pulsing.
  3. Pulse until the mixture forms coarse crumbs.
  4. Turn the mixture onto a lightly floured surface and knead for 3–5 minutes until smooth and slightly elastic.
  5. Wrap the dough in plastic or cover and let rest for 30 minutes at room temperature.
Rolling and Cutting
  1. Cut the dough into 3–4 pieces and feed each piece through a pasta machine starting at the widest setting, progressively narrowing until your desired thickness.
  2. Lay rolled sheets flat on a lightly floured surface or hang them to dry, and then cut into rectangular sheets.
  3. Let them dry for 15–30 minutes before using them in your lasagna.

Notes

For whole wheat versions, use half whole-wheat and half all-purpose flour; for eggless noodles, look for pasta recipes that use water and semolina instead.