Homemade Lasagne Sheets
Fresh lasagne sheets give homemade lasagne better texture, finer layers and more real pasta character. This recipe for homemade lasagne sheets uses a classic pa…
Ingredienser
Instructions
Add tipo 00 flour and salt to a bowl or onto the counter.
Make a well in the center and add eggs and egg yolks.
Gradually stir the eggs into the flour with a fork if making by hand.
Knead the dough with your hands for at least 5 minutes, until smooth and elastic.
If using a stand mixer, add all ingredients to the bowl and knead with a dough hook on low speed for at least 5 minutes.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the pasta dough thinly, about 1 mm, with a pasta machine or rolling pin.
Cut the dough into suitable lasagne sheets.
Let the sheets air dry for about 30 minutes before using.
Nutrition per serving
Energi ca. 1193 kcal
Protein 48.3 g
Fett 23.4 g
Karbohydrater 189.6 g
Fiber 6.3 g
Sukker 1.8 g
Salt 0.4 g
Tips & tricks
Dust lightly with flour between the sheets if they will sit before use. This prevents sticking and makes them easier to lift into the dish.
Did you know?
Homemade lasagne sheets give lasagne a more delicate pasta structure than ready dried sheets. Eggs and egg yolks give the dough elasticity, while resting makes it easier to roll thinly. Brief air drying helps the sheets hold their shape when layered.
