Homemade Lasagna Dough
8 servings
60 minutes
Homemade lasagna dough is the foundation of Italian culinary art. It is prepared using a traditional recipe passed down through generations. The dough sheets become elastic, tender and perfectly absorb sauces, creating a harmonious blend of flavors. The key to success is careful kneading that makes the dough resilient and pliable. This dough is perfect for classic Bolognese lasagna as well as other variations with cheese, mushrooms or spinach. Simple yet quality ingredients are used: selected wheat flour, fresh eggs, a pinch of salt and a bit of oil for softness. With the right approach, this dough makes every lasagna special, rich and incredibly tasty, reminiscent of the cozy warmth of traditional Italian cuisine.
1
Sift the flour to enrich it with oxygen and make it fluffier.
- Wheat flour: 400 g
2
Make a well in the mound of flour for the eggs.
- Wheat flour: 400 g
3
Crack the eggs into the well, pour in water. Add oil and salt.
- Chicken egg: 2 pieces
- Water: 40 ml
- Sunflower oil: 1 tablespoon
- Salt: 1 teaspoon
4
This recipe used selected eggs; if you use grade 1 or 2 eggs, you need to increase the number of eggs; otherwise, the dough will be too stiff. You will need 3 grade 1 eggs and 4-5 grade 2 eggs.
- Chicken egg: 2 pieces
- Chicken egg: 2 pieces
5
Knead the dough for about 5-10 minutes. If the dough is too stiff, add a little water. Continue kneading 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.
- Water: 40 ml
6
Divide the dough into 6 equal parts. You can also divide it into a different number of parts, depending on the size of the sheets you want to achieve.
7
Take one part and roll it out with a rolling pin to a thickness of about 1–1.5 mm.
8
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.
