Lasagna dough

Yield: 1 servings

Measure Ingredient
1½ cup Flour
¼ teaspoon Salt
3 \N Eggs

This recipe was posted to be used with Squash Lasagna, but is basic and can be used for any recipe calling for lasagna noodles.

Mound flour on pastry board. Make well in center.

Add salt and eggs. Using spatula, slowly incorporate eggs into flour.

When most of flour is incorporated, knead until dough forms smooth, firm ball. Divide pasta into 2 parts.

Flatten dough with heel of hand. Set pasta machine rollers to widest setting. Insert dough and turn handle with 1 hand while supporting dough with other.

Pass entire piece of dough between rollers.

Dust dough with flour, fold in thirds and pass through machine again.

Repeat folding and rolling procedure until dough is smooth and satiny. This may require 4 to 6 passes. Tighten rollers 1 to 2 notches.

Lightly flour dough and pass through machine again. Keep passing dough and tightening rollers 1 or 2 notches until dough is thin enough to see hand through.

Lay dough flat on work surface. Cut in pieces to fit 11x7 pan (for Squash Lasagna). Don't worry if size is not perfect; layers can always be patched. Repeat with remaining dough. Cover and set aside.

L.A. Times, 1/19/95, page H20.

Recipe By :

From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking

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