Homemade Lasagna Dough
Pasta and Pizza • European
Description
Lasagna sheets can be used immediately, dried, or frozen. Dried sheets should be boiled for 2 minutes in salted water before use, as they crumble easily, resulting in less delicate lasagna.
Ingredients
- Water 0 fl oz
- Wheat Flour 15 oz
- Chocolate eggs 2 pieces
- Salt 1 teaspoon
- Safflower Oil 1 tablespoon
Step-by-Step Guide
Step 1
Sift the flour to enrich it with oxygen and make it fluffier.
Step 2
Make a well in the mound of flour for the eggs.
Step 3
Crack the eggs into the well, pour in the water, and add the oil and salt.
Step 4
For this recipe, premium eggs were used; if you are using grade 1 or 2 eggs, you will need to increase the number of eggs, or the dough will be too stiff. You will need 3 grade 1 eggs or 4-5 grade 2 eggs.
Step 5
Knead the dough, which will take a long time (about 5-10 minutes). If the dough is too stiff, add a little water. Knead until it becomes smooth and stops sticking to your hands. Cover the dough with plastic wrap or place it in a bag to prevent it from drying out, and let it rest for about 30 minutes.
Step 6
Divide the dough into 6 equal parts. You can divide it into a different number of parts depending on the size of the sheets you want to achieve. The size can match the baking dish for the lasagna or be smaller for easier storage.
Step 7
Take one of the pieces and roll it out with a rolling pin to a thickness of about 1-1.5 mm.
Step 8
Use a knife to shape the lasagna sheet and repeat with all the pieces of dough. Gather the scraps, divide them into two parts, and form two more sheets.
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