Lasagna is one of the most beloved dishes in Italian cuisine, and it all starts with a good dough. This homemade lasagna dough recipe lets you get fresh, flexible, and flavorful sheets, far superior to commercial ones. Although it may seem laborious, it is easier than you think and the result is worth it.
Making your own dough gives you total control over the ingredients, without additives or preservatives. Also, the texture and flavor are incomparable: lasagna with fresh dough is more tender and absorbs sauces better. It is ideal for special occasions or to surprise your family with an artisanal touch.
This recipe is suitable for beginners, as it does not require a pasta machine; only a rolling pin and a little patience. Encourage yourself to make your own lasagna from scratch and enjoy a traditional dish with an unmatched homemade touch.
Prep
40 min
Cook
10 min
Servings
8
Calories
135 kcal
Make a volcano with the flour, hollow out the center and place the eggs, the yolk and a little warm water in it. Mix and then knead for about 10 minutes. Divide the dough into two parts and place them in a plastic bag.
Let it rest for about 30 minutes, flour the countertop where you are going to make the pasta, place the dough and roll it out very thinly. Then cut rectangles (you can use a toothed roller) approximately 12 by 8 centimeters. Place the rectangles separately, sprinkling them with a little flour so that they don't stick together.
When you have finished assembling all the layers of lasagna, put coarsely salted water in a saucepan and bring it to the fire until it boils.
Dip the pasta in the water and let it cook for a few minutes. When you are al dente, remove them one by one, run them under a stream of cold water and then place them on a dry surface. When you have removed all the pasta from the pan, sprinkle each rectangle with grated cheese.
