How to make fresh pasta sheets for lasagne
Nothing beats homemade Lasagne al forno entirely made from scratch. Make a batch of fresh egg pasta dough and roll it out into silky pasta sheets to layer with ragù and homemade béchamel sauce for a delicious and comforting meal.
Equipment
- Pasta machine or pasta roller attachment for KitchenAid - e.g. Marcato Atlas 150
- Rolling Pin - optional, but recommended to flatten the pasta dough before rolling it through the machine
- Fine semolina flour - to lightly dust the pasta and prevent sticking
- Bench scraper or sharp knife - to cut the dough into smaller pieces and to cut the rolled out pasta into the desired size
- Cling film - to wrap the remaining dough and prevent it from drying out
- Baking tray - to store your pasta until ready to be used
Ingredients
One batch fresh egg-pasta dough
- 400 g Flour - "Tipo 00" or All-purpose
- 228 g Eggs - about 4 medium eggs
Instructions
- Prepare a batch of homemade egg-pasta dough. Cut off one quarter of the dough and wrap the remaining dough in cling film to prevent it from drying out.
- Flatten the piece of dough with the heel of your hand, or use a rolling pin to roll it to a thickness that fits through the widest setting of your pasta machine.
- Set the dial on your pasta machine to the widest setting and pass the dough through the machine. Fold it in half and run it through the machine again. Repeat 3-5 times until the dough is the same width as your machine.
- Turn the dial to setting 1 and roll the dough through again. Pass it through the next thinner setting and repeat until you are at setting 5. If at any stage the dough feels a bit sticky, lightly dust it with semolina flour and continue.
- For homemade lasagna sheets, it’s important to not roll out the dough too thin. Aim for a thickness of about 2 mm. You want the dough to be thick enough to give your lasagna sufficient structure to hold up the sauces. At the final setting, roll the dough through twice.
- Cover the base of a baking tray with semolina flour. Cut the pasta sheet into rectangles that fit the size of your baking dish. Lay the sheets on your tray and cover with a kitchen towel. Repeat with the remaining dough.
Nutrition
Calories: 1708kcalCarbohydrates: 307gProtein: 64gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 655mgSodium: 258mgPotassium: 671mgFiber: 11gSugar: 2gVitamin A: 950IUCalcium: 159mgIron: 22mg