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Fresh Pasta Sheets for Lasagna

Silky, tender pasta sheets made with 00 flour. No pasta machine needed, just a rolling pin and a knife.

Ingredients

• 2 cups 00 flour
• 3 large eggs
• 1 egg yolk
• 1 teaspoon olive oil
• 1/2 teaspoon salt

Directions

1. Make the well: Mound the flour on a clean surface or in a large bowl. Make a well in the center. Crack the eggs and egg yolk into the well, then add the olive oil and 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, 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, keeping 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, roll the sheets 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.