Homemade Lasagna Pasta Sheets

READY IN: 2hrs




  • Sift both flours into a food processor and sprinkle salt over. Set aside.
  • Whisk whole eggs in a small bowl, and then whisk in oil and water.
  • With the food processor running, pour in the egg-oil mixture slowly.
  • Add the egg yolk as the mixture begins to form into a ball.
  • Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
  • Remove dough from food processor and knead it with your hands for a minute.
  • Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
  • Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
  • Lightly flour one of the dough balls and form into a disc.
  • Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
  • Fold the dough strip into thirds or quarters to create a square.
  • Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
  • Cut dough into 13 inch long strips while soft.
  • Dry strips on a rack or on a board for at least 15 minutes.
  • Repeat with remaining 3 balls of dough.
  • Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.