Fresh Lasagna Noodles

Did you try making spaghetti noodles yet?  Either way, you really should make these!  It takes very little practice to become comfortable working with homemade pasta dough.  The texture, in my opinion, is completely different from store-bought.  In the pictures I was actually making a double batch, since I made a pan for our family and one to take to an amazing friend who just had baby number 7!  If that doesn’t deserve a pan of fresh homemade lasagna, I don’t know what does!
HOMEMADE LASAGNA NOODLES
Recipe by My Stained Apron
This makes enough for one 9 by 13 inch dish of lasagna with 4 to 6 layers of noodles (depending on how thin you make your noodles, how much you overlap them, etc.  Can be doubled.
2 1/4 cups flour
3 eggs
pinch salt
Mix everything together in a food processor for about 30 seconds.
Turn out and knead for 3 to 4 minutes.
Until dough is fairly smooth.
Add water if dry, flour if too sticky. (Just a little at a time.)
Cover with a damp cloth or plastic wrap on counter until ready to roll.
To roll out, start with pasta roller on thickest setting. Pat dough flat into a disc.
FLOUR YOUR PASTA ROLLER WELL. Don’t skip this step.  You’ll want to keep it floured the entire time.
Pass it through on the thickest setting a couple times, then go down to the next setting and repeat.
Repeat for the third setting. (If you want it thinner, go ahead and repeat- this is the thickness I use for Lasagna noodles)
If your noodles look shaggy, just dust with a little extra flour and fold in thirds and roll again.
Cut noodles to fit to pan approximately, cutting a little shorter (they will expand when cooked).
Boil in salted boiling water for about 2 minutes, then remove with a large slotted spoon to a bowl of cold water.  Separate noodles and lay out on a damp tea towel in single layer.  You’re now ready to assemble your lasagna!
HAND DIRECTIONS

Put flour in a mound on the counter or in a shallow bowl.
Make a well in the center of flour and add eggs and salt in the well.
Use a fork to whisk eggs in the well, and stir in flour, working in a little at a time.
Add a few teaspoons of warm water if too dry, a little flour if too wet.
Knead for a few minutes until very smooth.
Divide dough into four balls and cover with a damp tea towel or plastic wrap.
Roll each dough ball out as thin as you can on a floured surface, then cut into strips.
Cook same as above.

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