Homemade lasagne/lasagna pasta
Ingredients
- 400 g Italian soft wheat flour '00' All purpose flour can be used too.)
(14oz
- 4 eggs
large
- 1 pinch salt
Directions
- 1
To make the pasta, mound your flour on a large wooden board. Make a well in the center and add a pinch of salt.
- 2
Break the eggs into the well and whisk them a little ( you can also beat eggs in a small bowl and then add to flour or start by mixing flour and eggs together in a bowl and then turn out onto a board to knead)
- 3
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this.
- 4
Continue mixing the flour with the eggs until they are no longer runny.
- 5
Using your hands now, bring the outside edges in, forming a large mass on your board.
- 6
Begin to knead the dough as you would bread, pushing it down with the heel of your hand.
- 7
Continue kneading for about 7-10 minutes. Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky, but try not to add too much additional flour or the pasta will be tough.
- 8
Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes.
- 9
Cut off 1/6 of the dough, re-wrap the rest in cling film so it doesn’t dry out and roll out the piece you cut off until it is flat enough that you can pass it through a pasta machine if you are using one.
- 10
I used my pasta machine to roll out the sheets, first 3-4 times on number 6 or 7 on the dial (widest setting) and then a couple of times more on number 4. Each time you pass the dough through the machine fold it first into thirds and pass it through again until it comes out with the right thickness and length. If you want even thinner sheets you can also pass the dough through again on number 2 or 3. Cut the sheet to the length you want.
- 11
If you aren’t using a machine you need to keep rolling out the dough until it is thin enough to almost see your fingers through it. Then cut the sheet to the size you want.
- 12
Transfer the ready sheets to a drying rack while you prepare the rest. Repeat with the remaining dough. (the lasagne can be stored, when completely dry and stiff, for up to 1 week). If you don't have a drying rack see recipe notes.
Homemade lasagne/lasagna pasta
Similar Recipes
:max_bytes(150000):strip_icc()/Simply-Recipes-Best-Classic-Lasagna-Lead-7-48433ed3fa71405b967e77d09c494a74.jpg)
Ratings & Reviews
Based on 87 ratings
Rating Breakdown
About this Recipe
Ready to elevate your next baked lasagna from good to truly extraordinary? This recipe for homemade lasagne pasta makes all the difference, creating tender, flavorful sheets with just three basic ingredients: flour, eggs, and a pinch of salt. It's a simple step that transforms a classic dish.
The beauty of this recipe lies in its fundamental simplicity. By combining Italian soft wheat flour '00' (or all-purpose flour), large eggs, and a touch of salt, you're crafting pasta that brings an unparalleled fresh taste and superior texture to your baked dishes. It's a fundamental step that promises to make your lasagna truly unforgettable, demonstrating the power of fresh ingredients.
Imagine tender, yet perfectly al dente, pasta sheets that gracefully absorb every drop of rich sauce and melty cheese in your lasagna. While the specific instructions for rolling and shaping aren't detailed, you can anticipate working with a pliable and satisfying dough. The result is a distinctly superior texture compared to dried store-bought options, offering a wonderfully toothsome bite that enhances every forkful. This is a hands-on project that delivers immense flavor rewards.
For the best texture and workability, Italian soft wheat flour '00' is the preferred choice, offering a fine, silky dough. However, if '00' flour isn't readily available, standard all-purpose flour works perfectly well and will still yield delicious homemade pasta sheets.
Homemade lasagne pasta is the cornerstone of an truly exceptional lasagna. It transforms a comforting weeknight meal into a special occasion dish, perfect for family dinners or entertaining.