Fresh Egg Pasta Lasagne Sheets
By OcadoLife
Published on 21 January 2025
This foolproof recipe for Fresh Egg Pasta Lasagne Sheets is from cook and recipe writer Sophie Mann. “Fresh pasta is so simple to make – it needs just two ingredients. I use a 1:1 ratio, so 100g flour to 1 medium egg per person, and it never fails. Anyone can have a go at rolling it by hand, so it’s a fun thing to make with a friend or your other half.” This recipe makes six 20 cm x 15 cm sheets.Time and servings
25 minsTotal time
25 minsPrep time
Ingredients
- 200g pasta flour
- 2 medium eggs
Method
Step 1
Pile the flour onto a clean work surface. Create a well in the centre and crack in the eggs. Whisk with a fork, gradually incorporating all the flour from the edges of the well, aiming for a fine breadcrumb-like texture.Step 2
When the mixture stiffens, abandon the fork and work by hand until it clumps together to make a rough dough. Knead by hand for 5 mins or until smooth and elastic. Roll the dough into a ball, then cover and chill for 30 mins.Step 3
Lightly flour your work surface and roll out the dough to around 60 cm x 30 cm and 1mm thick. Trim the edges so they’re straight.Step 4
Cut the dough lengthways into two long, thin rectangles, then cut each one widthways into 3 even pieces, creating 6 lasagne sheets in total. Leave to dry on clean tea towels dusted with flour for 30 mins before cooking. It’s now ready to use!Step 5
Recipe Tip: Allow 1 hr extra time for chilling and drying.