Silky, tender pasta sheets made with your 00 flour. No pasta machine needed — just a rolling pin and a knife.
INGREDIENTS
• 2 cups cups 00 flour
• 3 large eggs
• 1 egg yolk
• 1 teaspoons olive oil
• 0.5 teaspoons salt
STEPS
1. Make the well: Mound 2 cups cups 00 flour on a clean surface or in a large bowl. Make a well in the center. Crack 3 large eggs and 1 egg yolk into the well, then add 1 teaspoons olive oil and 0.5 teaspoons salt.
2. Mix and knead: Using a fork, beat the eggs gently while gradually incorporating flour from the inner walls of the well. Once it comes together enough to handle, switch to kneading by hand. Knead firmly for 8–10 minutes until the dough is smooth and springy. It should feel like soft leather — not sticky, not stiff.
3. Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling much easier.
4. Roll and cut: Divide the dough into 4 portions. Keep the rest covered while you work. On a lightly floured surface, roll each portion out as thin as you can — about 1–2mm. Cut into sheets that fit your lasagna dish.
5. Rest the sheets: Lay the finished sheets flat on a lightly floured surface or drape them over a chair back to dry slightly while you prepare the other components. Use within a couple of hours.
NOTES
For lasagna, you want the sheets rolled quite thin — about 1–2mm. They'll puff up slightly when baked. If the dough springs back when you roll it, let it rest another 10 minutes and try again. Don't pre-cook the sheets before assembling — they'll cook in the oven.