Egg “Spaghetti” or “Lasagne”

Preparation info
  • Makes about

    ¾ pound

    fresh weight dried weight
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Spaghetti should have bite. We like it firm enough to maintain its identity when sauced. If you cannot buy the fine imported Italian pastas, make our dough—the addition of gluten flour in the recipe produces a very firm, chewy spaghetti, while the eggs add flavor. When you use this dough to make lasagne, the pasta will remain firm during the baking, which is why we prefer it to the dough for egg noodles.