Homemade Lasagna Pasta Sheets

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup semolina flour
• 1 teaspoon salt
• 3 whole eggs
• 1 egg yolk (in addition to the 3 whole eggs above)
• 1 tablespoon olive oil
• 1 tablespoon water

Directions

1. 1

   Sift both flours into a food processor and sprinkle salt over. Set aside.

2. 2

   Whisk whole eggs in a small bowl, and then whisk in oil and water.

3. 3

   With the food processor running, pour in the egg-oil mixture slowly.

4. 4

   Add the egg yolk as the mixture begins to form into a ball.

5. 5

   Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.

6. 6

   Remove dough from food processor and knead it with your hands for a minute.

7. 7

   Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.

8. 8

   Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.

9. 9

   Lightly flour one of the dough balls and form into a disc.

10. 10

    Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.

11. 11

    Fold the dough strip into thirds or quarters to create a square.

12. 12

    Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.

13. 13

    Cut dough into 13 inch long strips while soft.

14. 14

    Dry strips on a rack or on a board for at least 15 minutes.

15. 15

    Repeat with remaining 3 balls of dough.

16. 16

    Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.