2 Ingredient Homemade Lasagna Sheets – No Machine Needed!

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 3 pieces Large Eggs (room temperature)
• 1 pinch Salt (optional, enhances flavor)
• 1 tablespoon Olive Oil (optional, adds elasticity)

Instructions

1. Measure Flour and Eggs

   Measure 1½ cups of all‑purpose flour and set aside. Crack 3 large eggs into a small bowl.

   Time: PT2M

2. Create Well and Add Optional Seasonings

   Form a well in the flour on the countertop, add a pinch of salt and 1 tbsp olive oil if desired, then pour the eggs into the well.

   Time: PT2M

3. Incorporate Flour Gradually

   Using a fork or whisk, gently scramble the eggs and gradually pull in flour from the edges until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until it becomes smooth, elastic, and springs back when pressed.

   Time: PT8M

5. Divide Dough into Portions

   Cut the rested dough into 4 equal pieces and keep each piece lightly dusted with flour.

   Time: PT2M

6. Roll Through Pasta Machine – First Pass

   Set the pasta machine to its widest setting (usually 8). Feed each piece through twice, dusting with flour as needed to prevent sticking.

   Time: PT5M

7. Thin the Sheets

   Reduce the machine to setting 6, then to setting 2, running each piece through twice at each setting until the sheets are thin but still manageable.

   Time: PT5M

8. Cut and Dust Sheets

   Lay the rolled sheets on a floured surface, cut them to the size of your lasagna pan (or leave whole), and dust each sheet with a little flour to keep them from sticking together.

   Time: PT3M

9. Store or Use Immediately

   Use the sheets right away in your lasagna, or stack them between parchment paper and refrigerate for up to 2 days or freeze for up to 1 month.

   Time: PT0M

Nutrition Facts

Calories

218

Protein

9 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g