Step #2: Roll Dough Into Sheets
Before you begin, set up your work station (no exceptions!): Find a large, clutter-free work space to spread out (I use the kitchen table). Your pasta sheets are going to be long! Dust your work surface and pasta machine with semolina flour to prevent sticking. Line a sheet pan with parchment paper to fit the inside dimensions of your pan, no clunky overhang. Cut 4 additional pieces to layer in between the lasagna sheets as you roll them out; set aside.
- Cut the pasta dough into 4 equal pieces. Roll out one piece of dough to make it the width of your pasta maker; it should be about 6 by 8 inches long. Cover or rewrap the other pieces to prevent them from drying out.
- Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time.
- Continue to roll the dough through settings #2-4 (2x on each setting) until the pasta sheet is slightly translucent and you can see your hand underneath. For even thinner noodles, you can go up to setting #5. Now, you’re ready to make lasagna noodles.
Step #3: Cut Sheets Into Lasagna Noodles
- Make sure the pasta sheet is cut to the right size for your 9 x 13-inch baking pan. As an example, I can make roughly three 5 by 12 inch lasagna noodles out of a single, 38-inch-long rolled-out pasta sheet. Your measurements will be slightly different from mine in terms of both length and width. This is normal. The objective is to have ten or twelve cut lasagna noodles in total.
- When you’re done, spread the lasagna noodles out in a single layer on the sheet pan lined with parchment paper. To prevent them from drying out, cover with another parchment paper sheet.
- Continue rolling and slicing the final three pasta dough pieces.
At this point, you have a few options. Prepare my traditional Bolognese lasagna using ragù and béchamel sauce—it’s delicious! Or, jump to the storage options below.
How to Dry Lasagna Noodles
Line (2) wire cooling racks with kitchen towels. Arrange semolina-dusted lasagna noodles on top in a single layer. It’s critical that there be air movement beneath the lasagna noodles. Let air-dry, at room temperature, for up to 24 hours. The exact drying time will vary according to season (i. e. faster in winter, slower in summer). When the lasagna noodles break cleanly in half, they are completely dry. Store in an airtight container for up to 1 month.
