Put all the dough ingredients in a food processor, alternatively work with the dough hook of the mixer. When the dough just sticks together, remove it and knead by hand until it is smooth. Lazy people let the Kitchen-Aid do all the work. Then wrap the dough in cling film and place in the cooler for 1 hour. Knead a little more smoothly by hand, press flat and divide into 4 roughly equal portions. Never try to roll through a large portion of pasta dough. Press each individual portion flat again. Pasta machine (I`m talking about the hand-operated, inexpensive ones that I would never want to miss. I have owned mine for 25 years and always enjoy working with it.) Put it together and screw it tight in a suitable place (dining table). Set the pasta roller to the largest possible setting and let the well floured first lump of dough run through. Repeating this several times corresponds to vigorous kneading. The more homogeneous the dough feels, the closer the roller is set. The dough sheet is dusted with flour (do not take too much!), Placed on the roller, let it take hold of it, let it run through a piece and then place the dough sheet that has yet to be pulled through to the front (i.e. in the direction of the dough sheet) over the roller. This takes some of the tensile strength of the dough sheet and the dough does not tear. In addition, you don`t have the feeling of needing 7 hands to control the pasta dough (pardon: woman) and you have the right hand (the left is cranked) free to organize the finished sheet of dough that comes out at the back and nice to lay in a straight path. If the dough sheet is getting too long here, no problem, just cut it. I usually only crank my pasta dough up to level 5, everything else becomes too thin for me and the finished pasta then looks more like a soup insert. But it`s all a matter of taste. Do the same with the other lumps of dough. It is important that the dough sheet is floured before each new roll out. But only very THIN, that`s enough. Usually it is enough to stroke the track with a floured hand, but I always have a flour reservoir at my work place. Then either cut the finished pasta into lasagna sheets (they are rolled up to make cannelloni) or pull it through the ribbon noodle roller. Flour the finished ribbon noodles loosely until they boil, otherwise they will stick together. The finished noodles are cooked in 2 minutes. You don`t have to pre-cook the platters for a homemade lasagna, they cook perfectly in the sauce. So, that`s about it, dare to do it, it will work.
Ingredients
Print Recipe
Pin Recipe