Lasagna dough
8 servings
40 minutes
Lasagna dough is the foundation of a classic Italian dish that has won the hearts of gourmets worldwide. Its origins trace back to Italian kitchens where it has long been made by hand, creating tender, elastic sheets for perfect lasagna. The taste of the dough is neutral with subtle hints of eggs and olive oil, allowing it to harmonize with any fillings. Thinly rolled dough absorbs sauce well and becomes soft without becoming soggy when baked. This dough recipe can be used as a base for various lasagna variations by adding herbs or spices for a special aroma. The sheets can be cut to the desired size, adapting the dish to specific culinary ideas. Making the dough by hand requires patience but the result justifies the effort: homemade lasagna turns out incredibly delicious and appetizing.
1
Sift the flour to enrich it with oxygen and make it fluffier.
- Wheat flour: 300 g
2
Make a well in the mound of flour for the eggs. Crack the eggs into the well. Add oil and salt.
- Chicken egg: 3 pieces
- Salt: 1 teaspoon
- Olive oil: 1 tablespoon
3
You can add finely chopped greens or spices - the dough will be green and fragrant.
4
Knead the dough for about 5-10 minutes. If the dough is too stiff, add a little water. Knead until it becomes homogeneous and stops sticking 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.
5
Divide the dough into 8 equal parts. You can also divide it into a different number of parts, depending on the size of the sheets you want to achieve.
6
Take one part and roll it out to a thickness of about 1–1.5 mm.
7
Use a knife to shape the dough sheet for lasagna and repeat with all parts of the dough. Combine the scraps, divide into two parts, and form two more sheets.
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