Lasagna Pasta Recipe
by Editorial Staff
Today, I propose to learn how to cook a key component of classic Italian lasagna. Let’s prepare lasagna sheets according to a traditional Italian recipe. We will reveal all the secrets, methods, and subtleties of cooking, and storing sheets for lasagna at home. Let’s start ?!
Ingredients
- Chicken egg – 4 pcs.
- Wheat flour – 400 g
- Salt – 1 pinch
- Olive oil – optional
Instructions
- Sift 350 grams of wheat flour onto your work surface. Use the remaining 50 grams of flour as needed while working with the dough.
- Traditionally, wheat flour of the highest grade from durum wheat is used for cooking, but if such flour is not at hand, you can use ordinary flour.
- Make a small depression in the center of the flour, add eggs and 1-2 pinches of salt.
- For the preparation of this type of dough, the following proportions are considered classic: 1 egg weighing 70 grams for every 100 grams of flour. Based on these proportions, you can cook just as much dough as needed for a particular lasagna recipe or the size of the shape in which you plan to cook the lasagna.
- In order not to make accurate measurements of the weight of each egg used, it is better to initially add a little less flour to the dough (in this case, 350 grams per 4 eggs).
- Stir the eggs with a fork until smooth. Working from the center of the groove to the edges, gradually combine the flour and egg mixture. When the egg mixture thickens a little, you can proceed to knead the dough.
- Knead the dough gradually, shape it into a ball, and then stretch it for 10-15 minutes, until it is smooth, firm, and shiny. If the dough is a little dry, add a few drops of olive oil.
- Then shape the dough into a ball, cover with cling film and refrigerate for at least 30 minutes. If necessary, the dough can be prepared in advance and left in the refrigerator for a day. The longer the dough rests, the softer and more elastic it becomes.
- For the convenience of further work, dust the work surface with flour and divide the dough into 2 parts. Knead a dough piece and roll it out to a thickness of about 0.5 centimeters by rolling the rolling pin back and forth over the entire surface of the dough. Sprinkle flour on the work surface if necessary.
- When the dough reaches a thickness of 0.5 centimeters, proceed to roll out the dough from the center to the edges, turning the dough layer if necessary so that the dough stretches evenly. If desired, further dough rolling can be performed using the dough rolling machine.
- Continue rolling the dough until it is 1 milli thick. At this point, the dough will become translucent and light. If you blow on the dough sheet from the side, the edge of the dough will rise from the blow.
- Cut the dough into pieces of the desired size. For convenience, you can pre-cut a template from thick cardboard, focusing on the size of the baking dish in which you plan to cook lasagne.
- Put the resulting dough sheets on a floured work surface and cover with cling film so that the sheets do not dry out. You can put the next batch of lasagna sheets on the cling film, remember to add a new layer of cling film. This prevents the sheets from sticking together, drying out, and taking up a lot of space in the kitchen.
- The lasagna sheets are ready. Before use, it is advisable to boil the lasagna sheets in boiling salted water for 30 seconds. From the specified amount of dough, I usually get 15-18 lasagna sheets, measuring 9 * 17 cm. Using these sheets, you can make a large, 5-6-layer lasagne in a 20 * 30 cm mold.
- Homemade lasagna sheets are not designed for long-term storage. You can knead the dough a day before cooking the lasagna, and roll out, cut, and boil the dough sheets just before cooking it.
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