Lasagna Sheets Recipe

Place the flour on a wooden work surface and create a crater in the center. The crater should be wide enough to retain the eggs. Crack the eggs into the crater and add a pinch of salt.

Use a fork to whisk the eggs until the egg whites and yolks are well combined.

Use your hands to incorporate the flour into the eggs a little at a time until the dough forms a shaggy mass.

Knead the pasta dough by hand until smooth, about 5-10 minutes. The dough should feel like play dough, not too sticky or dry but soft and workable. Wrap the dough in plastic wrap and let it rest in a cool area for 30 minutes. 

Remove the plastic wrap and lightly dust the dough with flour. Divide the dough into six portions. 

Take one portion of the dough and cover the remaining dough with plastic wrap. Flatten one portion of the dough with a rolling pin. 

If using a pasta machine, feed the dough through the widest setting. Fold the pasta into thirds. Feed the dough through the widest setting again. Adjust the roller to the next narrower setting and feed the dough through the pasta machine. Repeat the steps, decreasing the width of the setting by one notch each time and dusting the pasta with a little more flour if it becomes sticky. Roll out the sheet of pasta dough until it is about 1/16th of an inch thick, 15-inches long and 7-inches wide.

If using the pasta for lasagna, keep the dough in this shape, otherwise cut the pasta in the shape that you prefer. Repeat steps with the remaining portion of dough. If using the fresh pasta for the bechamel lasagna, the pasta is now ready to use. To cook the pasta, cut the pasta to the shape that you prefer and bring a large pot of salted water to a boil. Add the fresh lasagna sheets to the boiling water. The pasta will rise to the surface of the water in about 1 minute. Let the pasta cook for another 40-60 seconds. Drain the pasta and place it on a tray. Enjoy the pasta paired with your favorite sauce.