Traditional lasagna noodles are typically made with all-purpose flour. All-purpose flour provides a good balance of protein and starch content, resulting in a dough that is elastic enough to roll out thinly while still maintaining its structure during cooking. However, some recipes may call for semolina flour or a combination of semolina and all-purpose flour to achieve a slightly firmer texture and a more rustic flavor. It ultimately depends on the desired texture and personal preference.