Homemade Lasagna Noodles

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Making lasagna noodles from scratch is easier than it looks—with or without a pasta machine. After a short rest, the dough rolls out smooth and easy. Use this recipe for lasagna or slice into strips for fresh fettuccine or spaghetti. It’s homemade comfort that’s simple enough for weeknights and special enough for gatherings.

1 hr 30 min Prep5 min Cook1 hr 35 min Total

1 hr 30 min Prep•5 min Cook•1 hr 35 min Total

1 hr 30 min Prep•5 min Cook

1 hr 35 min Total

24 Servings

1 hr 30 min Prep5 min Cook1 hr 35 min Total

1 hr 30 min Prep•5 min Cook•1 hr 35 min Total

1 hr 30 min Prep•5 min Cook

1 hr 35 min Total

24 Servings

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Ingredients

3 cups all-purpose flour, plus more for dusting
½ teaspoon kosher salt

Directions

Place flour in a mound on a cutting board or work surface. Use your fingers to create a well in the center of the mound. Crack eggs directly into the well. Season with salt.
Use a fork to gradually whisk eggs into flour, working slowly. Continue to whisk flour into eggs until it’s almost completely incorporated. When the dough starts to come together, use your hands to knead it. You can also use a bench scraper to help push the flour and eggs together. The dough will be shaggy at first and it will seem like a lot of flour, but it will gradually come together as you keep kneading the flour into the egg mixture. If it’s too wet, add more flour, about 1 tablespoon at a time. Continue to knead until very smooth and pliable, about 5 minutes. The dough will be deep yellow and smooth.
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Cover tightly with plastic wrap or beeswax wrap and rest at room temperature for 1-2 hours.
If you have a pasta machine, when ready to roll out, put the pasta machine on the thickest setting. Cut dough into 4 pieces, covering the 3 pieces you’re not using with plastic wrap. Dust lightly with flour.
Slowly feed 1 piece of dough into the machine, rolling as you go. Repeat 1 to 2 times on the thickest setting, then go down a setting on the pasta machine. Continue rolling dough through the machine, 2 to 3 times per setting, until dough is about 1/16-inch thick.
Repeat with remaining pieces of dough. Cut the dough into 24 pieces, each 8 inches long. Place pasta sheets in single layers between kitchen towels or parchment sheets — don’t let them touch or they will stick.
If you don’t have a pasta machine, divide the dough into 8 pieces and dust a cutting board or work surface lightly with flour. Use a rolling pin to roll out one piece at a time into a long rectangle, about 2 feet long, 4 inches wide and 1/16-inch thick. Cut each into 3 pieces, each 8 inches long. Repeat with remaining pasta sheets.
Show all step-by-step photos

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Place flour in a mound on a cutting board or work surface. Use your fingers to create a well in the center of the mound. Crack eggs directly into the well. Season with salt.
Use a fork to gradually whisk eggs into flour, working slowly. Continue to whisk flour into eggs until it’s almost completely incorporated. When the dough starts to come together, use your hands to knead it. You can also use a bench scraper to help push the flour and eggs together. The dough will be shaggy at first and it will seem like a lot of flour, but it will gradually come together as you keep kneading the flour into the egg mixture. If it’s too wet, add more flour, about 1 tablespoon at a time. Continue to knead until very smooth and pliable, about 5 minutes. The dough will be deep yellow and smooth.
Show all step-by-step photos
Cover tightly with plastic wrap or beeswax wrap and rest at room temperature for 1-2 hours.
If you have a pasta machine, when ready to roll out, put the pasta machine on the thickest setting. Cut dough into 4 pieces, covering the 3 pieces you’re not using with plastic wrap. Dust lightly with flour.
Slowly feed 1 piece of dough into the machine, rolling as you go. Repeat 1 to 2 times on the thickest setting, then go down a setting on the pasta machine. Continue rolling dough through the machine, 2 to 3 times per setting, until dough is about 1/16-inch thick.
Repeat with remaining pieces of dough. Cut the dough into 24 pieces, each 8 inches long. Place pasta sheets in single layers between kitchen towels or parchment sheets — don’t let them touch or they will stick.
If you don’t have a pasta machine, divide the dough into 8 pieces and dust a cutting board or work surface lightly with flour. Use a rolling pin to roll out one piece at a time into a long rectangle, about 2 feet long, 4 inches wide and 1/16-inch thick. Cut each into 3 pieces, each 8 inches long. Repeat with remaining pasta sheets.
Show all step-by-step photos

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.
All Organic Valley chickens have access to organic pastures, where they spend their days clucking, strutting and pecking at bugs and earthworms. On rainy days, the chickens stay in the coop — keeping them happy and healthy is our highest priority.

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