Lasagna Noodles

Demonstrated by: Peter Rappa.
For the Love of Pasta - November 23, 2003.

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Ingredients:

Lasagna Noodles

  • 1 lb semolina flour
  • 4 to 5 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Flour for dusting

Directions:

In a large bowl or food processor, mix flour with 4 of the eggs, the olive oil, water, salt, and sugar. Knead or process dough until smooth, soft, and uniform in color. Add another egg or more water to soften dough if necessary. Cut dough into quarters and let sit for 30 minutes.

To Make Noodles By Hand:
On a floured surface, flatten one of the quarters and roll dough into a 6 x 16-inch rectangle. Using a circular lasagna cutter, cut the dough into three 2 x 16 inch strips. Repeat with remaining dough. Place noodles on flour-dusted waxed paper and drape over a pasta drying rack. Dry on rack for at least one day. (Note: the noodles will stretch a little while drying).

To Make Noodles With A Pasta Maker (Recommended):
Using one quarter of the dough at a time, run the dough through the pasta machine rollers at the widest setting. Dust the dough lightly with flour before each pass. Pass the dough through the pasta machine several times, narrowing the setting on each pass, until the dough is adequately thinned out (setting 5 or 6 on the pasta machine). Square off the dough and run it through the pasta cutter. Repeat with remaining dough. Each quarter of dough should make at least three 2 x 16-inch lasagna noodles. Place noodles on flour-dusted waxed paper and drape over a pasta drying rack. Dry on rack for at least one day.

Note: the noodles will stretch a little while drying

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