Homemade Lasagna Noodles Yield: Pasta For 1 13 X 9 Inch Lasagna Fresh egg pasta always tastes best used in any lasagna dish and it is quite easy to make yourself at home. 2 1/2 Cups All-purpose Flour (+ or - depending on the weather) 2-3 Large Eggs (Break eggs into a measuring cup.. you want just 2/3 Cup of beaten egg) Pinch of Salt 1 tsp. Olive Oil To make the pasta, mound your flour on a large pastry board, (I just put it in a large bowl) or on the counter, add the salt, and make a well in the center. Gradually pour the beaten eggs into this well and scramble with a fork as they are being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny. Cover the dough and let it rest for 10 minutes. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball. Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes. Use a pasta roller or roll by hand to make long sheets of pasta 1/8 inch thick. (or 1.the Kitchen Aide table mixer with the pasta attachment or 2. a hand cranked pasta maching - which is what I use). You want a very thin pliable dough. Fresh pasta swells when it's cooked, so you want it thinner than you think it should be. After you have cut the noodles, you can cook them right away or lay them out in a single layer without touching on a lightly floured surface or on clean, dry kitchen towels until ready to cook (flour dusted or towel lined baking trays work well if you don't have counter) If you are not using the pasta the same day, allow it to dry completely, then transfer to long, shallow containers with lids. You can keep it in a cool, dry place for 1 week. Back to Italian Foods