Kitchen appliances and utensils:
- sieve;
- a bowl;
- rolling pin;
- knife;
- fork;
- tablespoon;
- beaker;
- towel;
- cling film or parchment paper;
- a large cutting board or tray;
- freezer.
Ingredients
| Ingredients | amount |
| Durum wheat flour | 600 g |
| Olive oil | 3 tbsp. l |
| Salt | 1-2 pinch |
| Chicken eggs | 3 pcs. |
| Cold water | 100 ml |
| Vegetable oil | for greasing dough and work surface |
Step cooking
- Sift the wheat flour of durum wheat (600 grams) into a large bowl and make a depression in the flour.
- Beat the eggs into the recess (3 pieces) and add salt (1-2 pinches).
- Pour cold water (100 ml) and olive oil (3 tablespoons) into the recess.
- Gently with a fork, begin to knead the dough, gradually picking up the flour from the edges.
- When the flour has absorbed all the liquid ingredients, carefully place the dough on the work surface and continue to knead the dough with your hands.
- It is necessary that the dough becomes resilient, elastic, and ceases to stick to the hands. To do this, you will need to intensively knead the dough for 10-15 minutes, if necessary, add more flour.
- Put the finished dough into a ball into a bowl for 30 minutes. It is better to grease the surface of the dough with olive or sunflower oil so that the dough is not airy and dry. The bowl can also be covered with a clean, dry towel.
- After 30 minutes, divide the dough into 4-5 small parts, so it will be more convenient to work with it. Lubricate the surface of the table with oil, and roll each part into a layer 1-2 mm wide.
- Cut the rolled thin layer into rectangles of the size you need, based on the size of your lasagna baking dish.
- To prevent the rectangles of the dough from sticking together, cover the tray or cutting board with cling film or parchment paper and lay them out at a distance from each other, each layer covered with parchment or cling film.
You can use the resulting rectangles of dough for lasagna immediately to prepare a dish, you can lay it out at room temperature in one layer on parchment paper and dry using dry sheets when needed. You can put the sheets laid out on the cutting board into the freezer, and when they freeze, put them neatly in a bag. Only then, before cooking lasagna, frozen sheets will need to be boiled for 1-2 minutes in boiling water.
Video recipe
How to knead and knead intensively the dough for lasagna, see the video.
You have learned the recipe for making dough for lasagna sheets. The dough is kneaded very simply, but requires intensive kneading for 10-15 minutes. Homemade lasagna dough has many advantages over ready-made sheets: you make dough from good quality products that you choose and roll out plates of the size you need that will perfectly fit into your baking dish. Cook lasagna using your own cooked sheets of dough according to the recipe, and write in the comments if you liked the result. And if you prepare the dough for lasagna according to your own recipe, then be sure to write about it in the comments.
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