Handmade Pasta Sheets (for Lasagna, Manicotti, Ravioli & More)

Directions

• Before We Start

  Why Use Two Flours? The 00 flour gives the pasta its smooth, supple texture, while the fine semolina adds body and bite. This combo is ideal for sheeted pasta that will be boiled or baked.
  Flour matters: The “00” pasta flour is ideal. It is soft, elastic, and makes great pasta. If that is not available, you can still use all-purpose flour. Semolina comes in a courser grain that is great for sourdough bread and pizza, but not so great for delicate pasta. Look for a double-milled or fine semolina flour.
  No salt: Italians do not salt the dough. Make your Nona proud and follow in her footsteps.
  Cutting options: A pasta machine fettuccine cutter makes fast work, but you can also roll the dough and slice it by hand.

• Make the Dough

  In a bowl, mix 00 flour and semolina, then place on a clean work surface. Create a wide well in the center, ensuring the walls of the well remain strong.

• Add the Eggs

  Crack in the eggs in the center. Use a fork to whisk the eggs, slowly drawing flour from the inner rim into the mixture.
  
  Once it starts to come together, switch to your hands or a bench scraper and knead until a shaggy dough forms.
  
  Don’t worry if all the flour isn’t absorbed—depending on humidity and flour, you may have 15–25g left behind.

• Baby, I KNEAD You!

  Knead the dough firmly for 8–10 minutes until smooth, elastic, and no longer sticky. You are folding the dough in on itself, and then pressing it together with your palm. This process creates little air pockets that make the dough lighter in texture. To know if you are done, it should be a smooth ball that is somewhat strong.
  
  There may be flour left over — don’t force incorporating all of the flour. Let the dough decide how much it needs as you knead.
  
  At the right moisture level, the dough will not feel tacky, but if you pinch the dough together, it should allow you to seal it. If tacky, it is too wet and needs flour. If it can’t seal, it is too dry and needs a little water to fix the dryness — but try not to let it get too dry, because it is a pain to try and fix at this stage.

• Rest the Dough

  Wrap tightly in plastic wrap or invert a bowl over the dough. Let rest at room temperature for at least 30 minutes to relax the gluten. This step is non-negotiable if you want rollable sheets.

• Roll the Pasta Sheets

  Divide rested dough into 2 or 3 pieces. Flatten one and keep the rest covered with a towel or wrap. Start on roller setting 1, then fold the sheet in half and pass through again once or twice to laminate. Increase settings step-by-step: 2 → 3 → 4 → 5 → 6. Stop at 6 for lasagna and manicotti—this thickness is perfect for being delicate but firm enough to stand against rest of the ingredients.
  
  Dust with flour as needed to prevent sticking. Lay finished sheets on a floured surface or clean towel as you go.
  
  NOTE: If you notice that there are some uneven spots when rolling, then dust the pasta sheet with a touch of flour on both sides and continue rolling. This generally happens as the sheets get thinner and the hydration from the dough causes it to stick slightly to the roller, causing an uneven pass.

• Use, Shape, or Store

  Cut into desired shapes—5″ rectangles for manicotti, 13″ strips for lasagna (or sized to your baking dish), or stamp into ravioli. Use immediately, dry, or refrigerate (wrapped well) for up to 24 hours.