The Washington Post

Fresh Egg Pasta for Lasagna

Fresh Egg Pasta for Lasagna 1.000

Deb Lindsey for The Washington Post

Dec 22, 2017

Here is Domenica Marchetti’s go-to, five-ingredient pasta recipe, not only for lasagna sheets, but for many other pasta shapes, including ravioli. Be sure to add the lesser amount of all-purpose flour (2 cups) to the food processor to mix the dough at the start; you can always knead in more as needed; it’s much easier to work in more flour than to add liquid if the dough is too stiff or dry.

A pasta rolling machine is helpful here; the author uses a hand-cranked Marcato Atlas machine.

To read the accompanying story, see: Real lasagna is a culinary marvel worth every minute of your time.

Make Ahead: The pasta dough needs to rest for 20 to 30 minutes. The pasta is best used the same day it is made.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings; pound enough for 1 large 9-by-13-inch lasagna or 2 smaller pans

  • 2 to 2 1/4 cups all-purpose flour
  • 1 tablespoon semolina flour, plus more for dusting
  • 1/2 teaspoon fine salt
  • 3 extra-large eggs, lightly beaten
  • 1 to 2 tablespoons extra-virgin olive oil

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Combine 2 cups of the all-purpose flour, 1 tablespoon of the semolina flour and the salt in a food processor; pulse to incorporate. Pour in the eggs and 1 tablespoon of the oil. Pulse just long enough for the mixture to resemble small curds. Pinch together a bit of the mixture; it should form a soft ball. If it seems dry, add the remaining tablespoon of oil and pulse briefly to incorporate. If the dough seems sticky, add more flour, a tablespoon at a time, and pulse to incorporate.

Sprinkle a little of the remaining all-purpose flour on a clean work surface and turn the dough mixture out onto it. Bring it together to form a rough mass and knead for several minutes, until smooth, incorporating only as much flour as necessary to form a firm, smooth ball. Wrap the dough tightly in plastic wrap and let it rest for 20 to 30 minutes.

Set up a pasta-rolling machine or a mixer with a pasta-roller attachment, with the rollers on the widest setting. Dust the work surface around the machine with semolina and keep more on hand for sprinkling on the dough as needed.

Cut the dough into 4 equal quarters and rewrap 3. Flatten the remaining piece of dough and feed it through the machine. Lay it on the work surface and fold it in thirds, like a business letter. Sprinkle with a little semolina and feed it through the rollers again. Continue to fold and feed the dough through the widest setting two more times. Move the roller setting to the next narrower notch and feed the dough through this setting twice. Continue to pass the dough through the rollers twice on each setting until you have a strip that is about 28 inches long and about 1/16-inch thick — setting #6 on a Marcato Atlas hand-cranked machine. You should be able to see the shadow of your hand through the sheet.

Sprinkle a little semolina flour on a baking sheet and lay the pasta sheets there as you work.

To cook the pasta, bring a large pot of water to a rolling boil over high heat and salt generously (as in, 3 or 4 pinches of salt). Set a large bowl of ice water near the stove for briefly immersing the cooked parboiled lasagna noodles. Spread a clean tablecloth on a table or clean, flat surface near the stove.

Carefully drop in 4 or 5 lasagna noodles at a time, taking care not to crowd the pot. Boil for about 1 minute; the noodles cook quickly and should be slightly underdone. Use a large skimmer to transfer them to the ice-water bath. Swish them around, then use the skimmer to transfer them to the tablecloth, where you will spread them out flat. Continue until you have cooked all the noodles. Use right away.

Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

Email questions to the Food Section.

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Nutritional Facts

Calories per 2-ounce serving: 170

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 90mg 30%

Sodium: 170mg 7%

Total Carbohydrates: 25g 8%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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