One of the simplest pastas to make by hand is lasagna noodles which is ironic considering lasagna’s reputation for being time-consuming. With lasagna noodles, there is no shaping. minimal cutting and it’s a breeze thanks to a pasta attachment for the stand mixer.
Save This Recipe!
Enter your email and we'll send it right to you!
As part of a large Italian family, I was taught by my grandmas, mom and aunts to make gnocchi and ravioli from scratch. Interesting though, I never learned how to make homemade lasagna noodles. Instead, I taught myself years ago while prepping for a tech class at Williams-Sonoma where I had to demonstrate the KitchenAid pasta roller attachment.
I’m passing along everything I’ve learned after countless sessions making lasagna noodles. I’ll share everything from the right thickness needed for a fresh lasagna sheet to how many noodles you can get out of a recipe of pasta dough for lasagna.
Ready to get started?
What makes this lasagna pasta noodle different?
This lasagna noodle recipe doesn’t require you to cook the noodles before layering in a lasagna Bolognese or classic ricotta cheese lasagna. The noodles cook to the perfect degrees of tenderness during the baking process while showcasing the layers of sauce and cheese.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Start with fresh pasta dough
The best lasagna noodles starts with the best pasta dough recipe. My recipe has only 3 ingredients; 4 if you count the water. And there isn’t any salt or seasoning in the dough. It’s not necessary, nor is it traditional.
Pasta dough ingredients
- “00” flour. I typically use a “00” flour from Italy and if I can’t find that, I’ll use King Arthur’s pizza flour.
- Semolina flour. Made from durum whole wheat and adds a little “toothiness” to the pasta. You can find semolina flour where the specialty flours are in the baking or Italian food sections of the store. Bob’s Red Mill semolina flour is typically available.
- Whole eggs and egg yolks. 2 whole eggs and 3 egg yolks add the right balance to the combination of the flours.
- Water. The amount will vary based on the humidity and the method you use. I start with 1 Tablespoon and work my way up as needed.
Step-by-step instructions for lasagna noodles
I am sharing two ways to mix the lasagna pasta dough: by hand and with a stand mixer.
For the rolling process, I use a pasta attachment for the mixer. I have also used a hand-crank pasta machine.
Don’t have a machine? A rolling pin works great and your arm muscles will love it!
Mix the pasta dough
By hand.
-OR-
With a stand mixer:
- Using the paddle attachment, combine the flours together in the mixer bowl on low until the flours are well blended.
- Stop the mixer. Crack the eggs and egg yolks into the flour mixture. Turn the mixer on low and mix the eggs into the flour. Add water as needed (up to 1/3 cup per above).
- Change to the dough hook attachment and continue kneading until the dough is smooth.
After mixing: rest the dough
No matter which method you use to mix it, pasta dough has to relax for a bit before rolling or cutting. Lightly dampen a clean dish towel and cover the dough as it sits on the counter. Or use wrap the dough in a piece of plastic wrap to rest.
Roll the lasagna sheets
I recommend using either the pasta attachment for a KitchenAid mixer or a hand-crank machine (mine is by Atlas) to roll lasagna noodles. Here is what you’ll do:
Don’t have a pasta machine? Use a rolling pin to roll out the lasagna noodles.
Lasagna noodle dimensions
Roll out the pieces of pasta dough into noodles that are:
approximately 15-16″ L x 3-4″ W and 1/8″ thick
-Josie + Nina
Tips for lasagna noodle success
- This dough recipe makes approximately 1 1/2 lb. pasta dough and up to 12 lasagna noodles big enough for a deep lasagna pan (mine is 15″ L and 3″ deep).
- Measure the length of the pan you plan to bake the lasagna in. Trim the noodles to that length with a pastry cutter or a sharp knife.
- Store fresh lasagna noodles on a floured baking sheet between layers of plastic wrap. Flour each layer as you make the noodles.
- Use the sheets right before you plan to layer them in the lasagna.
- You can make the lasagna one day before you plan to bake it using fresh lasagna noodles.
- Unbaked fresh lasagna pasta sheets can be frozen up to 1 month between layers of parchment paper and wrapped in plastic and freezer safe bags. Defrost completely before assembling with lasagna.
- I don’t recommend freezing an unbaked lasagna with fresh lasagna sheets that haven’t been cooked. You can boil them according to the instructions in the recipe card below before assembling and freezing an unbaked lasagna.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
How to Make to Fresh Lasagna Noodles (1-hour)
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
- 2 ⅓ cups 00 flour, I use King Arthur's Pizza Flour; see below
- ⅔ cup semolina flour, I use Bob's Red Mill semolina flour
- 3 egg yolks + 2 eggs
- 2 T water, up to approximately ⅓ cup
Instructions
1. Prep the pasta attachment
- Lift the round KA logo and loosen the bolt on the right side of the logo to create enough space to accept the pasta roller. Fit the end of the roller into the opening and tighten the screw. You might have to turn the roller ¼ turn to fit.
2. Mix the pasta dough (see notes section below to use a stand mixer)
- Combine the flours in a bowl until thoroughly combined. Reserve 1 cup of flour. Pour the flours onto a clean cutting board or countertop in a mound. Make a well in the center of the flour using the bottom of a measuring cup, leaving flour at the bottom. You don’t want to see the cutting board.Beat the eggs in a bowl (or if you forget like I did, that’s ok!) Pour the beaten eggs into the well.
- Use a fork to pull flour from the sides into the egg, whisking the flour into the eggs. Keep working the flour into the egg until you don’t see any runny egg. Surround the dough with your hands and bring it together making a ball.
- Add enough water (a tablespoon at a time) to make a smooth dough. Keep rolling the dough, adding more flour as needed. Don't worry if you don't use all the flour. The amount might fluctuate based on the weather. See note below*
- Roll the dough by pulling it towards you, make a quarter turn, and push it away.
- Keep pulling in more flour as needed. You might need as much as a cup more! Keep rolling until the pasta dough is smooth.
- Lightly flour the dough and allow it to relax, covered with a damp dish towel or wrapped in plastic wrap for 15-20 minutes.
- Cut the pasta dough into 6 equal pieces. Work with one piece of dough and recover with plastic wrap so it doesn't dry out.
- Flatten the piece of pasta dough into a rectangle about 2” smaller than the width of the pasta roller, about ½”thick. Your dough might look a little "salty" from the semolina. This will smooth out.
3. Roll the pasta sheets
- Turn the dial on the roller to “1” which is the widest setting. Turn on the mixer to “low”.
- Place the short end of the dough into the opening of the pasta roller and allow the power of the pasta roller to pull the dough through the machine. Catch the dough below on the bottom or other side of the roller.
- “Book” the dough, which means folding each short end towards the middle and run it through the roller. Don't "rebook" it but run the same piece through the pasta roller at setting #1 again.
- Now, turn the knob to “2” and run the dough through the machine. Book the dough and run it through a second time.
- Repeat the booking and rolling process running the dough through the machine to setting #6. The piece of dough is going to get longer but don't worry as you're going to cut it the length you need.
NOTE: How to know the dough is the right thickness
- While the dough is on the pasta roller, You'll know it's the right thickness when you can see a shadow of your hand behind the dough while holding it up to a window or light.
4. Cut the noodles
- Cut the noodles to fit the length of your lasagna pan and use the number of noodles (2 -2½) to fit across the width of the pan, not overlapping too much.
5. Cook the lasagna noodles (optional)
- Bring a stockpot of water to a rolling boil. Season generously with kosher salt (generous means a handful!).
- Gently add the pasta to the pot, one noodle at a time.
- Lightly stir with a wooden spoon and cook for 2-3 minutes until the pasta is al dente. Test one piece. It should have a firm bite and not be mushy. You’ll know!
Notes
- You may not use all the flour as it depends on the weather.
- If you only have access to all purpose flour, that’s ok to substitute it for the “00” flour but do not substitute for the semolina.
- I typically use AP flour to dust my board.
- You might use up to 1/3 cup of water. Start a tablespoon at a time.
My favorite tools for making lasagna noodles are a combo of:
- Your hands. The best tool in your kitchen. Period. And they are also the best tool for making amazing pasta dough at home because feeling the dough is key for knowing when the dough is ready.
- Kitchenaid pasta attachment. This pasta roller literally changed my pasta-making life. Because there’s no cranking, you can use both hands to run the dough through the machine.
- A clean work surface. Either a clean countertop or cutting board.
- A bench scraper. Comes in handy when gathering the flour on your work surface.
-
- Using the paddle attachment, combine the flours together in the mixer bowl on low until the flours are well blended.
-
- Stop the mixer. Crack the eggs and egg yolks into the flour mixture. Turn the mixer on low and mix the eggs into the flour. Add water as needed (up to 1/3 cup per above).
- Change to the dough hook attachment and continue kneading until the dough is smooth.
One thing that I am confused about the noodles. After I make them I read where you should let them dry on a pasta rack for about 10 minutes before you parboil them. Is this correct? If so, why dry them when you are then going to boil them for a couple of minutes. I’m new to this and thank you for the excellent instructions and help.
Hi Richard! I lay these lasagna noodles right into the pan without intentionally drying them. While 10 minutes drying time wouldn’t make that much of a difference, sometimes it might take me 10 minutes to get everything together to assemble the lasagna! And yes, since I don’t recommend or typically cook these noodles before adding them to the lasagna (although I share instructions if you prefer that method), drying them isn’t going to make much of a difference in texture. Thank you for your very thorough question and please let me know how your lasagna comes out! 😊
Absolutely loved this guide—thank you! 🙌 Making fresh lasagna noodles felt intimidating until now, but your clear, step‑by‑step approach (with photos!) made it totally doable. The combo of “00” and semolina flours, plus kneading by hand or using the mixer, is genius. And keeping the noodles at that perfect 1/8″ thickness—as seen by the shadow of your hand—was a game‑changer. I’ve never felt so confident layering uncooked, homemade noodles into a lasagna Bolognese. Can’t wait to double the recipe for my next deep‑dish Sunday supper!
Yay! I’m so happy you found my lasagna noodle guide easy to follow! Ooo..and lasagna Bolognese is the perfect home for this!
We are making a spinach lasagna (recipe from Serious Eats) that calls for 1.5 lbs of fresh lasagna noodles/12 layers. We will be preparing it in a 9 X 13 X 3 inch pan. You mention increasing the recipe by 1.5-2X if making a “deep dish” lasagna. So I’m a little confused and want avoid having insufficient pasta. Should this recipe be enough for 12 layers in a 9 X 13 X 3 inch pan? Should I increase the recipe by 1.5-2X?
Hi there! Yes for the 3″ deep lasagna pan which is what mine is as well, I would increase the recipe by 2. You might have some left over but I’d rather you have more than you might need. Hope that helps!
So I made the dough tonight, exactly doubling the recipe and holding back 2c of the flour mix (00 plus semolina flour). I doubled the eggs and egg yolks. The dough was initially weird…a lot drier than I expected, especially after holding back 2c of the flour mixture. My Kitchenaid did NOT do a good job of kneading it and I wound up kneading it by hand for about 10 minutes. I added maybe 1/3 of the 2c of reserved flour mix, then thought it needed a little water…I probably added about 1/3 cup of water. It finally became smooth and resilient with kneading. I am just a little afraid that it is firmer than it should be, though it seems to have softened since in the fridge wrapped in cling wrap. I am going to let it sit overnight before rolling tomorrow a.m. Wish me luck!!
Excellent! Be sure and let it come to room temp after sitting in the fridge and you want the dough to be smooth and feel soft. You might have to let it rest again after the booking once you start rolling it in case it’s not completely at room temp. Once you start rolling it and do the windowpane test, you’ll have a good idea. Best of luck – you’re going to do great!
This recipe was a huge hit in my house. Very easy to follow with great taste. I doubled the recipe to make a deep dish lasagna. I definitely recommend this recipe!
Thank you so much Crystal! So glad you all loved the lasagna noodles. I especially love that I don’t have to boil and deal with separating the noodles after cooking😊. Ooo…I love a deep dish lasagna!