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Handmade Lasagna Pasta


Handmade pasta is easier than you think, try this recipe for handmade lasagna. This is the way to really impress your guests!

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  • 2 cups all-purpose flour
  • 2 cups semolina flour, substitute ground couscous
  • Salt
  • 6 eggs
  • 2 tablespoons olive oil


Adapted from


Step 1

Combine all-purpose flour, semolina flour and a pinch of salt.

Sift the mixture onto a flat surface.

Create a deep hollow in the center of the pile of flour. Crack six eggs into the hollow and add 2 tablespoons of olive oil. Beat the eggs and oil with a fork, gradually incorporating the flour. Knead the dough when it becomes too thick to stir with a fork.

Knead on a lightly floured surface for eight to 12 minutes until the dough is smooth, firm and dry. Sprinkle it with semolina flour whenever it becomes sticky.

Wrap the dough in plastic wrap and allow it to sit for 20 to 30 minutes at room temperature.

Roll out the dough with a rolling pin until it is very thin. Cut into strips approximately 7 inches long and 3 1/2 inches wide.

Allow the noodles to dry for two hours.

Dried pasta should be stored in a resealable bag in the refrigerator for up to 3 or 4 days and in the freezer up to 3 months.

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