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A stack of fresh homemade pasta sheets on a floured wooden surface, ready for lasagna.
Allison Dennison

Homemade Pasta Sheets

Create fresh, tender pasta sheets with just four simple ingredients: all-purpose flour, eggs, salt, and optional olive oil. Knead the dough until smooth, let it rest, and roll it out into thin, lasagna-sized strips. These homemade pasta sheets add an authentic, rich texture to your lasagna and elevate it to the next level of deliciousness!
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Component, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour (plus extra for dusting)
  • 3 Large eggs
  • ½ tsp Salt
  • 1 tbsp Olive oil (optional)

Equipment

  • 1 Mixing Bowl – For combining and kneading the dough.
  • 1 Clean Surface or Pastry Board – To knead the dough.
  • 1 Rolling Pin or Pasta Machine – To roll the dough into thin sheets.
  • 1 Sharp Knife or Pizza Cutter – To cut the dough into lasagna-sized strips.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • 1 Plastic Wrap – To cover and rest the dough.
  • 1 Flour Sifter or Fine Mesh Strainer – To evenly dust the surface and prevent sticking.
  • 1 Clean Kitchen Towel – To cover the pasta sheets as they rest.
  • 1 Baking Sheet or Large Plate – For laying out the sheets to prevent sticking.
  • 1 Pot (Optional) – If pre-cooking the pasta sheets before layering in lasagna.

Method
 

  1. On a clean surface, create a mound with the flour and make a well in the center.
  2. Crack the eggs into the well and sprinkle in the salt. Add olive oil if using.
  3. Use a fork to gently whisk the eggs, gradually incorporating flour from the edges of the well.
  4. Once combined, knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  5. Roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into lasagna-sized strips and dust with flour to prevent sticking.

Notes

Make Ahead and Storage for Homemade Pasta Sheets

Make Ahead Tips

Homemade pasta sheets are a fantastic option for preparing ahead of time. Here’s how you can make your cooking process easier:
  1. Refrigeration: After rolling and cutting the pasta sheets, layer them with parchment paper or dust them with flour to prevent sticking. Store them in an airtight container or resealable bag in the refrigerator for up to 2 days.
  2. Freezing: For longer storage, freeze the uncooked pasta sheets. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Cook them straight from frozen or thaw in the refrigerator before use.
  3. Partially Cooked: If you prefer, blanch the pasta sheets in boiling water for 1 minute, then cool them in ice water. Pat dry and store in an airtight container in the fridge for up to 2 days.

Storage Tips

Proper storage ensures your homemade pasta sheets remain fresh and ready to use:
  1. Cooked Pasta Sheets: If you’ve cooked the sheets and have leftovers, layer them with parchment paper or drizzle with a bit of olive oil to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days.
  2. Reheating: To soften refrigerated or frozen pasta sheets before use, you can quickly dip them in boiling water for 30 seconds.
  3. Drying: If you want to store the pasta long-term at room temperature, let the sheets dry completely on a clean surface or pasta drying rack until brittle. Store in an airtight container in a cool, dry place for up to 2 weeks.
By following these make-ahead and storage tips, you’ll have fresh homemade pasta sheets ready whenever you’re in the mood for lasagna or another pasta dish!