Lasagna Sheets

Ingredients

  • 500g double zero flour (all-purpose will also work, its just not as finely milled)

  • 5 eggs + 1 egg yolk

  • 1 tbsp salt

Method

  1. Prep the eggs by cracking them and separating one extra yolk; set aside. Weigh the flour and pour it onto a smooth surface. Create a well in the center, add the salt and eggs.

  2. Use a fork to whisk the eggs until fully combined, then gradually incorporate flour from the inner walls of the well. Continue whisking until you can’t add any more flour without the eggs spilling out. Switch to a bench scraper to mix in the remaining flour, forming a dough.

  3. Once the dough starts coming together, knead it by hand for 4-6 minutes until smooth and all the flour is absorbed. Wrap the dough tightly in plastic wrap or vacuum-seal it, then refrigerate for at least 1 hour.

  4. After resting, divide the dough into 6 equal pieces and lightly dust each with flour. Using a pasta machine (handheld or attachment), roll each piece through the widest setting (usually “1”). After one pass, fold the dough in thirds and roll it through again on the same setting. Continue to close the gap incrementally, feeding the dough through each setting as follows: twice on “2” and once for each setting from “3” to “6.”

  5. When the dough is thin and smooth, place it on a floured surface. Trim the edges straight and cut the sheet into 4-7 inch pieces, as desired. Layer finished sheets with parchment paper on a half sheet tray. Repeat for all 6 pieces of dough.

  6. Once all sheets are prepared, wrap the sheet tray in plastic and refrigerate until ready to use (up to 2 days).

  7. To prepare the sheets for lasagna, bring a large pot of salted water to a boil. Blanch each sheet for 1-2 minutes until just flexible, being careful not to overcook as they are fresh and will continue to cook in the oven.

  8. Assemble and bake your lasagna according to recipe instructions, then enjoy!

 
 
Notes
SavoryElla CirinoDinner, lasagna, Pasta, simple, deliciousComment