Today is part one of a two-part post.
Today is all about lasagna noodles and Sunday is all about the lasagna itself!
So first things first - did you know that you can make your own lasagna noodles?!?
I mean, duh, right? Any pasta can be homemade, but I just never thought about it. And this one IS SO EASY!
So, for me, the worst part about making lasagna is cooking those dried noodles. They either slip all over or stick together and make life miserable.
Here’s the thing with the homemade version: all you need to do is make a basic homemade pasta and roll it flat. Then layer it in the lasagna like normal…without needing to cook it first!!
That’s right, since the pasta is fresh, it doesn’t need to be precooked, just make sure the sauce is slightly saucier than normal. Fantastic!
Want lasagna right now? Use these noodles in place of store bought in my Hearty Meat & Vegetable Lasagna!
Homemade Lasagna Noodles
Adapted slightly from Pinch and Swirl
2 cups all purpose flour
1 teaspoon salt
3 large eggs
1-2 tablespoons olive oil
1-3 tablespoons water, optional
Whisk together the flour and salt. Place into the bowl of a food processor fitted with the dough blade. Add the eggs and 1 tablespoon olive oil. And process until combined. If the mixture is too dry, add alternating tablespoons of water and olive oil until the mixture comes together in a ball when processed.
Turn the dough out onto the counter and knead until smooth. Cover with plastic wrap and allow to rest for 30-60 minutes.
After resting, dust with flour and cut into 4 equal portions. Run each portion through the widest setting of a manual pasta sheeter, fold in thirds and roll through twice more.
Then, continue rolling to the desired thickness (usually 2-3 settings away from the thinnest), cutting into shorter portions, as desired. Dust lightly with flour until ready to use (preferably within the hour).
Makes enough for one 9x13-inch lasagna