Then shape the dough into a ball, cover with cling film and refrigerate for at least 30 minutes.If the dough is a little dry, add a few drops of olive oil. Knead the dough gradually, shape it into a ball, and then stretch it for 10-15 minutes, until it is smooth, firm, and shiny.When the egg mixture thickens a little, you can proceed to knead the dough. Working from the center of the groove to the edges, gradually combine the flour and egg mixture. Stir the eggs with a fork until smooth.In order not to make accurate measurements of the weight of each egg used, it is better to initially add a little less flour to the dough (in this case, 350 grams per 4 eggs).Based on these proportions, you can cook just as much dough as needed for a particular lasagna recipe or the size of the shape in which you plan to cook the lasagna. For the preparation of this type of dough, the following proportions are considered classic: 1 egg weighing 70 grams for every 100 grams of flour.Make a small depression in the center of the flour, add eggs and 1-2 pinches of salt.Traditionally, wheat flour of the highest grade from durum wheat is used for cooking, but if such flour is not at hand, you can use ordinary flour.Use the remaining 50 grams of flour as needed while working with the dough. Sift 350 grams of wheat flour onto your work surface.We will reveal all the secrets, methods, and subtleties of cooking, and storing sheets for lasagna at home. Let’s prepare lasagna sheets according to a traditional Italian recipe.
#HOW TO MAKE A CHEESE SAUCE FOR LASAGNA HOW TO#
Today, I propose to learn how to cook a key component of classic Italian lasagna.
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