John Myers
Pasta, Pasta Dough for Lasagne …..
The perfect pasta, pasta dough for lasagne ….. recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 500 g Durum wheat semolina flour
- 5 Eggs M
- 1 tsp Salt
- 1 tsp Olive oil
- 1 tbsp Water cold
- 1 tbsp Durum wheat semolina
- Put the flour, eggs, salt and oil in a bowl and knead well. Then roll the dough in semolina, wrap in cling film and refrigerate for 1 hour.
- Divide the dough into small pieces and roll them in some semolina. Turn the dough through the pasta machine several times. (Level 1-5) depending on the desired thickness of the pasta. Or with the whalewood wave.
- Lay out the dough sheets on some semolina. Turn the dough again through the pasta machine with the attachment for wide pasta or cut into strips by hand.
- Sprinkle the pasta generously with semolina and flour and stir a little under each other. If you have a pasta dryer rack, hang it up there and store it there until it is cooked.
- Now cook the noodles in salted water (not boiling) for 3-4 minutes until they rise! Put it off briefly and serve!
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