Lasagna is a very practical Italian dish that surprises with many possible filling options and flavor combinations. Lasagna is unfairly considered too difficult to prepare; in fact, all of the lasagna elements – dough, béchamel sauce, and filling – are easy to make with the ingredients you have at home. The classic lasagna dough recipe consists of two ingredients – flour and eggs. In modern cuisine, a pinch of salt is added to the dough – in this case, the taste (salinity) of the finished dish is more uniform.
Mix flour and salt put into a bowl, add the eggs to the flour and begin to knead until the ingredients combine.
Add 1 teaspoon of water if needed.
Transfer the dough to a floured table and continue kneading until you have a smooth and dense dough. Roll the dough into a ball, wrap with cling film and let stand for 30-40 minutes in a cool dry place (not in the refrigerator).
Divide the dough into 4 pieces, roll each into a ball. Then take the first one, place it on the table, and roll it into a sheet about 2 mm thick.
Once you made all the sheets, cut them into 8 large rectangles about 15x20 cm in size.
Cook the sheets, one at a time, in boiling salted water for 1 minute, then remove to a baking sheet lined with a clean dry towel. Important! Lay the sheets without overlapping to prevent them from sticking together.
Lasagna sheets are ready (use them immediately).
Chef Black Pepper
lasagna dough, pasta dough, homemade lasagna sheets
