Lasagna Dough

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 tend to crumble easily, resulting in a less tender lasagna. With the leftover dough, I make homemade noodles — they are delicious with mushroom soup.

Ingredients

Wheat Flour - 10.6 oz
Chicken Egg - 3 pieces
Salt - 1 tablespoon
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Sift the flour to aerate it and make it lighter.

Step 2

Make a well in the mound of flour for the eggs. Crack the eggs into the well. Add the oil and salt.

Step 3

You can add finely chopped herbs or spices — the dough will be green and fragrant.

Step 4

Knead the dough, which will require a good 5 to 10 minutes of effort. If the dough is too stiff, add a little water. Continue kneading until it becomes smooth and no longer sticks 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 5

Divide the dough into 8 equal pieces. You can also divide it into a different number of pieces, depending on the size of the sheets you want to achieve. The size can match the dimensions of the dish in which the lasagna will be baked, or you can make smaller pieces for easier storage.

Step 6

Take one of the pieces and roll it out to a thickness of about 1–1.5 mm.

Step 7

Use a knife to shape the pasta sheet for the lasagna and repeat with all the pieces of dough. Gather the scraps, divide them into two parts, and shape two more sheets.