Fresh Pasta Sheets for Lasagne

This dough is designed specifically for lasagna—tender from 00 flour, with just enough structure from semola to hold clean layers. This will make enough pasta for 5 sheets to cover a 9x13 inch baking dish or a 2 ½ inch half hotel pan. The recipe is written for a stand mixer with a dough sheet attachment. Notes are at the end for making by hand.  

Ingredients

Makes enough for a 9 X 13 inch baking dish

  • 300g 00 flour  

  • 100g semolina  

  • 4 large eggs  

  • 1 TBL olive oil  

  • 1–3 TBL water (as needed) 

Method - Pasta Dough

  1. Add flours to the bowl of a stand mixer fitted with a dough hook  

  2. Add eggs and olive oil  

  3. Mix on low speed for about 2 minutes, until a rough dough forms. At this stage, the dough will likely look dry or shaggy. 

  4. Begin adding water 1 tablespoon at a time, allowing it to mix fully before adding more  

You’re looking for: 

  • A dough that just comes together into a cohesive mass

  • No dry flour at the bottom of the bowl  

  • Firm, but pliable texture (not sticky)

  • Total water will typically be: 1–3 tablespoons, depending on egg size and humidity  

Once the dough comes together, mix for 1–2 additional minutes until it forms a rough ball . Wrap tightly and rest 20-30 minutes at room temperature

Method - Rolling the Dough 

  1. Divide dough into 5 portions  

  2. Flatten slightly and pass through the widest setting  

  3. Fold into thirds and repeat 2–3 times (this replaces traditional kneading)  

  4. Gradually roll thinner, one setting at a time  

Final thickness: 

  • Thin enough to just see your hand through it  

For Lasagna 

  • Cut sheets to fit your pan  

  • Use raw, or blanch briefly (20–30 seconds) 

Making Pasta without a Mixer

Mixing by Hand

If not using a stand mixer: 

  • Combine flours on a work surface  

  • Add eggs and oil  

  • Mix and knead until smooth (8–10 minutes)  

  • Rest as directed  

Rolling Pasta by Hand

If you don’t have a pasta roller, you can roll lasagna sheets by hand using a rolling pin or a traditional mattarello. The process is slower, but it gives you excellent control over thickness and texture. 

What You’ll Need

  • Rolling pin or mattarello  

  • Light dusting of 00 flour or semola  

  • A large, flat work surface  

Method

  1. Divide the Dough
    Cut the rested dough into 4–5 smaller portions. Keep pieces covered while you work.  

  2. Flatten First
    Press the dough into a rough rectangle with your hands to get it started.  

  3. Begin Rolling
    Using a rolling pin, start from the center and roll outward. Rotate the dough frequently. Lightly dust as needed to prevent sticking  

  4. Stretch and Thin
    Continue rolling, turning, and stretching the dough until it becomes thin and even. 

If using a mattarello, use long strokes and gentle outward pressure to gradually expand the sheet. 

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