Making fresh pasta at home without a pasta machine is incredibly easy. Homemade fresh pasta is more nutritious, tastier and superior to store bought in every way. This fresh pasta recipe for lasagna sheets can be used to make any kind of pasta you like and it’s well suited for lasagna sheets. It’s a firmer dough which is what you want when making lasagna sheets. You want that pasta to be able to support the sauce and cheeses without having to roll it out too thick which would not go well in the dish. This recipe is just perfect for that. It makes a sturdy dough that you can roll out to just the right thickness. Making it is a breeze, and if you haven’t made lasagna with fresh pasta sheets before it will change how you make lasagna forever. Using fresh pasta and homemade ricotta takes lasagna to a whole new level. One that’s incredibly delicious! For the full recipe with step by step directions check out the video posted below.
4 cups of flour
4 to five eggs
1/2 to 1 teaspoon salt
a few drops to a tablespoon of oil
Place flour on a board making a well in the center for the eggs, add the eggs into the well with the salt. Mix the eggs with a fork or spoon gradually pulling the flour in until ingredients are incorporated, drizzle with a bit of oil, the turn dough onto counter and start kneading. Kneading is the most important step here as you want to develop those gluten strands so need well. At least 5 to ten minutes. If your dough is too dry flours vary, you can add an extra egg. Once you’re done kneading roll dough into a ball, wrap with plastic wrap and refrigerate for at least an hour. After that you can foll it out and cut it into sheets. Enjoy!
Approximately how many sheets does this make?
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