These simple Homemade Lasagna Noodles will make boxed pasta pale in comparison.
My wife and I received a beautiful Marcato Atlas pasta maker as a wedding gift 20 years ago. I think we used it maybe three or four times before it retired to the basement—at least until the pandemic hit. At the time, my wife handled most of the cooking, while I served as a sub-par sous chef. But when the world shut down, cooking became a much-needed distraction for me. No, I didn’t join the TikTok craze when everyone and their mother discovered their inner breadmaker. I decided to learn pasta instead. I started with fettuccine, graduated to ravioli, and tossed everything in marinara, Alfredo, or browned butter. Sure, the pandemic may be over, but my love for making pasta is here to stay.
These days, homemade lasagna noodles are my favorite. For one thing, they’re easier than fettuccine or ravioli. There’s no need to stress about even strands or perfect crimping. You just roll the dough, cut wide strips, and boil. Honestly, I wish I’d started here. Lasagna noodles are so forgiving. Got slightly uneven edges? No biggie. Once they’re baked under layers of sauce and cheese, who’s going to notice?
Homemade pasta cooks in a fraction of the time. It only needs a minute or two in boiling water. Heck, you don’t even need to pre-boil if you’re layering it directly into a baked lasagna. However, my favorite bit about freshly made noodles is the texture. Maybe it’s just me, but store-bought lasagna can get tough or rubbery. My fresh noodles, on the other hand, are champs at absorbing the sauce, melding perfectly with each layer of cheese and marinara. Seriously, people—try it. You’ll get restaurant-level quality every time. And if you’re feeding a family, this is a fun way to bring those ristorante feels to your dinner table.
Can you make fresh pasta without eggs?
Actually, many traditional Italian pastas don’t use eggs. In Southern Italy, classics like spaghetti, penne, and rigatoni use durum wheat semolina and water.
Now, have I tried it? No. Making eggless pasta by hand is difficult, to say the least. Semolina dough isn’t as elastic as egg-based dough. It takes more time to knead and roll out. That’s why semolina-based pastas traditionally use bronze dies, metal molds designed for pasta-making. Basically, the bronze dies do the heavy lifting by shaping the dough. They also give the pasta a rough texture, which helps sauces cling to the noodles. All this to say, pasta sans eggs is doable, but unless you own a bronze die, it might take some extra work.
How do I store leftovers?
Well, it depends on what stage you’re at. For example, if you’ve already boiled the noodles, you can store them in the fridge for up to 3 days. First, let them cool, then dust them with flour to prevent sticking. Next, stack them between sheets of parchment and store them in an airtight container. When it’s time to use them, boil the noodles for just 20 to 30 seconds—this helps loosen them up. For raw noodles, wrap them tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze them for up to 3 months. Thaw the noodles before boiling.
If I were to choose the best storage method, I’d go with raw noodles as long as you make them within 2 days. Otherwise, if you’re making a lasagna for later in the week, cooking the noodles first is your best bet.
Serving suggestions
Make these homemade noodles the base for your Lasagna Bolognese Béchamel—this classic recipe keeps it simple with store-bought marinara, so it’s perfect for a weeknight meal. The pasta also works in this Delicious Spinach Lasagna, a vegetarian favorite. Serve a classic Green Salad with Homemade Italian Dressing, and don’t forget the Garlic Breadsticks!
Homemade Lasagna Noodles
Ingredients Â
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3 large eggs
- 2 teaspoons olive oil
- Water as needed (optional)
InstructionsÂ
- In a large bowl, combine the all-purpose flour and kosher salt. Make a well in the center.
- Beat the eggs with olive oil in a small bowl. Slowly pour the egg mixture into the well, gradually mixing with the flour. If the mixture is too dry, add 1 teaspoon of water at a time until a soft dough ball forms.
- Turn the mixture out onto a lightly floured surface and knead for about 4 to 8 minutes until the dough is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Divide the dough into four equal parts. Roll each piece out with a rolling pin until about 1/8-inch thick. Cut the rolled dough into 12-inch long strips.
- Bring a large pot of salted water to a boil. Add a few noodles at a time and cook for 1 minute until just tender. Drain and lay them on a lightly floured surface until ready for use in your lasagna.
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