If you’ve ever been intimidated by pasta making, or (like me) don’t really want to invest in a pasta roller or maker without knowing if you would actually use it, this is a great recipe for you. It’s simple to mix up, and the only equipment you need is a rolling pin and arm strength. Major bonus: not having to assemble a lasagna with hot, wet, sticky lasagna noodles! I’ve used this basic pasta recipe for both lasagna noodles and ravioli. Granted, on some days I don’t necessarily have the patience (or the arm strength) to combat with an inexpensive box of pasta. But when I do, making this instead makes such a difference!
What you need:
- 2 1/2-3 c. all-purpose flour
- 1 t. kosher salt
- 4 large eggs
- 1 T. olive oil
- small and large mixing bowls
- clean kitchen towel
- bench scraper or knife
- rolling pin
Time: About 1 hour
Freezeable: No. The dough can be stored at room temperature for a day, wrapped in a damp kitchen towel.
Serves: Makes 4 (12″x12″) sheets of pasta dough
Multiplying the recipe: I would mix each batch separately to make sure the oil and eggs gets distributed evenly.
In a large bowl, mix 2 1/2 c. of the flour and the salt with a fork. Make a well in the middle of the mix. In a small bowl, beat the eggs. Add in the oil and beat again. Pour the mixture into the well of flour, slowly stirring it with a fork. Once it begins to stiffen, mix it with your hands. As it starts to come together, transfer the dough to a clean countertop and continue to knead it. Add flour sparingly, only to keep it from sticking to the counter. Knead for 8-10 minutes, until the dough is smooth and no longer crumbles or cracks.
Wrap the dough in a damp kitchen towel. Let it rest at room temperature for 30 minutes.
Unwrap the dough and divide it with a bench scraper or knife into 3 equal pieces. For each piece, roll it into a ball with your hands and then roll it into a 9″ x 12″ rectangle. Note: When we rolled it 12″x12″ and 1/8″ thick, that was too thin for the lasagna. Try to stick to 9″x12″ and more than 1/8″ thickness. Leave the other pieces of dough covered in the damp cloth before they are rolled out.
At this point the dough could be used for lasagna noodles or ravioli!
For lasagna, simply cut the 9″x12″ rectangles into 3 3″ wide noodles with a knife, bench scraper, or pizza cutter. The noodles do NOT need to be cooked before being incorporated into the lasagna. Simply layer them in with the other ingredients and they will get cooked while the lasagna bakes!