DOUGH FOR LASAGNA
the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!
Yield
4 servingsPrep
30 minCook
40 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
all-purpose flour
|
|
| 5 | whole |
eggs
|
*
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
all-purpose flour
|
|
| 5 | whole |
eggs
|
*
|
| 1 | dash |
salt
|
*
|
Directions
Knead the flour with the eggs, working well for 10 minutes.
Sprinkle flour on your working table and pull the dough very thin with a rolling pin . If you have a pasta machine, to prepare the dough start with number 1, then finish with the number 7, which makes the thin the right point.
For cooking it put some salt and water in a saucepan on the fire with a little bit of olive oil, immersed sheets one at a time leave for 2 minutes, then pull it out and put it in a salad bowl with cold water to stop it from cooking .
Put the dough on a cloth to dry and proceed with the preparation.
they may be freezed, then when needed simply thaw them, if they are stuck, sink them into boiling water.
