Perfect Homemade Pasta Sheets
A quick and easy recipe for making tender, thin homemade pasta sheets without a pasta machine, perfect for lasagna, ravioli, and more.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (boiling fresh pasta sheets)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour
- 3 large eggs, room temperature
- 1 tablespoon olive oil
- 1 teaspoon salt
- Optional: up to 1 cup (125 grams) semolina flour
- Optional: 1-2 tablespoons fresh herbs (basil, parsley, or chives), finely chopped
- Optional: splash of water if dough is too dry
Instructions
- In a large bowl, whisk together the flour and salt until evenly combined.
- Make a well in the center of the flour and crack in the eggs along with olive oil. Using a fork, gently whisk the eggs, gradually incorporating flour from the edges until smooth.
- Use your hands to knead the dough in the bowl until it forms a shaggy ball. Add a teaspoon of water if too dry or sprinkle more flour if too sticky. Transfer to a lightly floured surface.
- Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should spring back when pressed.
- Wrap the dough ball in plastic wrap or cover with a damp towel and let rest at room temperature for at least 30 minutes.
- Cut the dough into 2 or 3 equal pieces. Lightly flour your work surface and roll each piece out with a rolling pin, turning and flipping often, until sheets are about 1-2 millimeters thick and almost translucent.
- Cut pasta sheets to desired size for lasagna, ravioli, or other dishes. Use immediately or let dry slightly on a floured towel before cooking or storing.
Notes
Keep your rolling pin and work surface lightly floured to prevent sticking but avoid over-flouring which can dry out the dough. Resting the dough is crucial for elasticity and easier rolling. Fresh pasta cooks quickly in boiling salted water for 1-2 minutes. Sheets can be refrigerated up to 2 days or frozen up to 2 months with parchment paper between layers.
Nutrition
- Serving Size: 1/4 of the dough bat
- Calories: 220
- Sodium: 200
- Fat: 5
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 8
Keywords: homemade pasta, pasta sheets, fresh pasta, easy pasta dough, no pasta machine, lasagna sheets, ravioli wrappers