Fresh Lasagne
Fresh Lasagne
Fresh Lasagne


  • 2 1/2 cups ’00’ flour
  • 1/2 cup semolina flour
  • 4 eggs
  • 1 tsp olive oil
  • 1/2 tsp salt


On a clean work surface, mound flour and form a well in the center. Add eggs  to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.

Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.

Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.

Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is a scant 1/8 inch thick. Cut to fit your dish or pan.

The lasagne was layered with sauce, pasta, ricotta mixed with herbs and parsley, fresh mozzarella…