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

Ingredient Substitutions

• Instead of All-Purpose Flour: Semolina Flour, Bread Flour
• Instead of Large Eggs: Egg replacer (for veg), Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Olive Oil: Vegetable Oil, Canola Oil

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Electric Mixer (optional)
• Pasta Machine (e.g., KitchenAid attachment)
• Knife or Pizza Cutter
• Clean Work Surface
• Plastic Scraper (optional)
• Kitchen Scale (optional) (optional)

Critical Steps — Do Not Skip

• Knead the dough until smooth and elastic
• Roll the dough through the pasta machine on the widest setting before thinning
• Thin the sheets to the desired thickness using progressively lower settings
• Cut sheets to size and dust with flour to prevent sticking

Chef Tips from the Video

• For a slightly firmer texture, substitute ¼ of the all‑purpose flour with semolina.
• Allow the dough to rest covered with a damp towel for 15‑20 minutes before feeding it through the machine.
• Dust both the rollers and the dough liberally with flour to prevent sticking.

Troubleshooting

Storage

Refrigerator: Place sheets between parchment paper in an airtight container for up to 2 days.

Freezer: Lay sheets on a tray, freeze solid, then transfer to a zip‑top bag for up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours; pasta may dry out.

Make-Ahead Tips

• Let the dough rest for 30 minutes, covered, before rolling to relax the gluten.
• Freeze fresh sheets on a parchment‑lined tray; they can be transferred to a freezer bag once solid.
• If you plan to use the sheets later the same day, dust them with flour and keep them loosely covered on the counter.

Frequently Asked Questions