Homemade Lasagna Dough with Eggs
4 servings
40 minutes
Homemade egg pasta for lasagna is the foundation of authentic Italian lasagna, a symbol of cozy family meals. This elastic, smooth dough infused with the rich flavor of eggs and the tenderness of milk is perfect for creating a multi-layered culinary masterpiece. Its roots delve deep into Italian traditions where each housewife passed down her secret for perfect dough from generation to generation. After boiling, the sheets become soft yet retain their firmness, making the lasagna incredibly delicious. This dough absorbs the aroma of the sauce and filling, creating a harmony of textures and flavors. The best way to serve it is in classic lasagna with tomato sauce, meat ragù, and cheese to enjoy the true spirit of Italian cuisine.
1
Add eggs, salt, and milk to the sifted flour.
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Milk: 80 ml
- Salt: to taste
2
Knead the dough - it should be elastic and not stick to your hands.
3
Wrap the dough in plastic wrap and place it in the refrigerator for 30-40 minutes, then roll it out thinly (about 2-3 mm thick). Use the machine settings 1-2-3-4-5 in order.
4
Cut the dough into rectangles.
5
Boil in salted water with added vegetable oil for 3 minutes (to prevent the sheets from sticking).
- Salt: to taste
- Sunflower oil: to taste
6
Place the boiled sheets on a towel. They need to be dried to prevent the lasagna from becoming sticky.
