1️⃣ 400 g (about 3 cups) of Italian “00” soft wheat flour – finely ground for elasticity and smooth texture.
2️⃣ 100 g (about ¾ cup) of semolina flour (durum wheat) – to add strength and prevent tearing.
3️⃣ 5 medium fresh eggs (room temperature).
4️⃣ A pinch of salt 🧂.
5️⃣ Extra semolina for dusting.
Making lasagna from scratch begins with its soul: the pasta dough. Unlike dry sheets, homemade lasagna pasta has a delicate bite, absorbs sauces beautifully, and elevates the dish into an authentic Italian experience. Thin, golden sheets of egg dough are carefully rolled and cut, each one designed to layer flavors of ragù, béchamel, and cheese. This detailed guide explains every step from flour choice to rolling thickness using both traditional tools and modern options.
Wooden board (spianatoia): Ideal for kneading, it grips the flour slightly and keeps the dough steady.
Large bowl: Useful for mixing eggs and flour before kneading.
Rolling pin (mattarello): Long (80–90 cm) for traditional rolling, allowing you to spread the sheet evenly.
Pasta machine (optional): Helps achieve precise thinness if you prefer modern convenience.
Sharp knife or pasta cutter: To trim sheets to the size of your baking dish.
Cotton cloths: To cover the dough while resting, preventing it from drying out.
Kitchen scale: For precise flour and egg ratios.
1️⃣ Make the Fountain
On your wooden board, sift together the “00” flour and semolina. Shape into a mound with a deep well in the center. Crack the eggs inside and add a pinch of salt. Beat the eggs gently with a fork, pulling flour from the sides until a shaggy dough forms.
2️⃣ Knead the Dough
Switch to your hands. Press with the heel of your palm, fold the dough, and rotate 90°. Continue for 10–12 minutes until smooth, elastic, and slightly springy. This step develops gluten — key to sheets that stretch without tearing. Cover with a cotton towel and rest 30 minutes.
3️⃣ Roll the Dough
With your rolling pin, start from the center and push outward, rotating often. If using a pasta machine, begin at the widest setting and gradually reduce until you reach the desired thinness. For lasagna, sheets should be about 1–1.5 mm thick (thinner than tagliatelle, but not transparent).
4️⃣ Cut the Sheets
Trim the rolled dough into rectangles that match your baking dish. Lightly dust with semolina to prevent sticking. Lay sheets flat on a floured tray or hang them briefly on a pasta rack.
5️⃣ Pre-Cook (Optional)
Traditionally, lasagna sheets are blanched briefly in salted boiling water (1–2 minutes) and dried on towels before layering. Some modern recipes use raw sheets directly with extra sauce for moisture.
✨ Use a mix of “00” flour and semolina: “00” gives elasticity, semolina adds strength.
✨ Always rest the dough — gluten relaxation prevents shrinkage while rolling.
✨ Roll thinner for delicate béchamel-based lasagna, thicker (up to 2 mm) for heavier ragù versions.
✨ For flavor pairings:
Classic: Ragù alla Bolognese + béchamel + Parmigiano Reggiano.
Seasonal: Spinach + ricotta in spring, pumpkin + sage in autumn, seafood in summer.
✨ Wine pairing: A bold Sangiovese di Romagna for classic ragù, or a crisp Trebbiano for lighter vegetable or fish fillings.
Storage
Fresh (uncooked): In the fridge, well-dusted with semolina and covered, up to 24 hours.
Blanched sheets: Layer with parchment, refrigerate up to 48 hours.
Frozen: Dust with semolina, freeze in a single layer, then store in bags for up to 2 months.
Lasagna dates back to the Middle Ages, but the version we know today was perfected in Emilia-Romagna, particularly in Bologna. Historically, cooks prepared fresh egg pasta with finely milled wheat flour, rolled into thin sheets called sfoglia. The pasta itself has no yeast only flour and eggs because lasagna requires smooth, thin, elastic sheets rather than leavened dough. Over centuries, this method became the foundation for one of Italy’s most iconic dishes: Lasagna alla Bolognese.
Lasagna Pasta Immagine di freepik
Ingredients Foto Immagine di freepik
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