Yield: Yields about 1 lb., enough for one
I can’t argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that matches the rich flavor and light, ethereal texture of good homemade pasta. Making your own pasta takes a bit of time—the dough is fast to make, but rolling it into thin sheets takes about 45 minutes (though it goes faster with practice). You’ll need a food processor, a pasta rolling machine, and lots of kitchen towels and counter space for laying out your pasta sheets.
Make Ahead Tips
The pasta dough can be refrigerated for 24 hours or frozen for up to 1 month, either before or after rolling into sheets.
Because each machine is different, it’s difficult to say at what exact setting to stop. For lasagne, you want the pasta to be no thicker than 1/16 inch, but not so thin it will tear. It’s usually best to stop a setting or two before the final (thinnest) setting—#5 or #6 on a KitchenAid attachment, #7 or #8 on an Atlas machine.
This recipe really works! My nine-year-old made flawless pappardelle! and it was delicious too.
This is the one! I have made this recipe about 10 times now and it is always perfect. Thank you Fine Cooking.
The lasagna I've made with these noodles have been the most praised dishes I've ever served. The simple food processor mixing and the clear procedure for rolling the dough are bonus features.
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