John Myers
Ingredients for 4 servings:
- 500 g spelt flour (wholemeal)
- 3 eggs
- 1 tsp, heaped salt
- 100 ml water
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 3 minutes
With egg, in-house development
Mix the dry ingredients in a bowl. Beat the eggs with the water. Knead everything together, using an electric mixer to start with if necessary, but finally knead the dough by hand in the bowl for about 10-15 minutes. Wrap it in plastic wrap or a leak-proof freezer bag and let it rest for about 30 minutes. After that, the dough is ready to use, but it is recommended to put it back in the refrigerator for about 15 minutes. I prefer dough that has been refrigerated overnight. Rolling it out is easiest with an oiled wooden rolling pin; it should be about 1-2 mm thick. If desired, further process it into pasta, filled pasta, or lasagna sheets. This quantity is enough for at least 4 people or 1 large lasagna dish. The dough will keep in the refrigerator for at least 3 days if the eggs were fresh and it is stored airtight. Leftovers can be frozen. Cooking times: Add the pasta to boiling water and, depending on the thickness of the pasta, boil gently for 1-3 minutes, then let it stand in the water for about 10 minutes. For filled pasta, boil for 3 minutes and let it stand for 15 minutes. For lasagna, use dry pasta sheets (you should use at least the same amount of liquid/sauce) and bake the lasagna for about 30 minutes in the oven at 180°C fan-assisted or 200°C top and bottom heat. Tip: Variations are possible by adding herbs, spices, etc.
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