How to make egg pasta sheets for lasagne

Name: How to make egg pasta sheets for lasagne
Prep time: 15 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 300 g 00 flour; 3 eggs

Other

Very Easy

55 min

312 Kcal

Lasagne is one of the oldest pasta shapes in Italian tradition (believe it or not, the earliest references date all the way back to the 13th century). Originally, the pasta dough was made with just water and soft-wheat flour, rolled out and cut into wide strips. It was then boiled in broth or water and served with plenty of butter and cheese. It was only in the Renaissance that eggs were added to the dough, almost entirely replacing the water. In the 18th century, new ways of dressing lasagne began to be considered, especially with cheese, ham, meat sauces and vegetables. Spinach was also a popular ingredient, so much so that it was added to the pasta dough (which is probably why we now find green lasagne sheets in supermarkets). After this brief introduction to its origins, let’s get down to business and see how to make egg pasta sheets at home. We’ll explain the process step by step, and then all you’ll have to do is use them to prepare delicious dishes for special meals. Don’t forget to check out the lasagne recipes on our website: there are plenty to suit every taste!

Ingredients

300 g 00 flour
3 eggs

Materials

1 fork
1 spoon
1 pastry board (optional)
1 bowl (optional)
cling film

Preparation

Preparation15 min

Waiting time40 min

Pour the flour onto a work surface (or into a glass bowl, if you prefer) and make a well in the center.
Crack the eggs and pour them whole into the well, then gently beat them with a fork. Mix until the liquid has been absorbed by the flour.
Now knead the dough by hand, incorporating all the remaining flour. Knead with the palms of your hands in every direction for about ten minutes (at least 15 minutes), until you have a smooth ball of dough.
Once the dough is ready, wrap it in cling film and leave it to rest at room temperature for 40 minutes.
After this time, cut off a piece of dough and start rolling it out with a pasta machine (or use a rolling pin if you don’t have one).
Start at setting 1 and gradually reduce the thickness until the pasta sheet is as thin as you want it (we recommend rolling it very thin).
The egg pasta sheet is ready. Fold it over itself and cut it into rectangles of roughly similar size to make your lasagne.

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FAQ ❓

How should I store egg pasta sheets for lasagne?

If you’re using them on the day you make them, keep them in a cool, dry place in an airtight container (or in freezer bags).

Can I freeze egg pasta sheets for lasagne?

Yes. Place them on a baking tray lined with baking paper and put them in the freezer for about 1 hour (they should become firm). Then you can transfer them to freezer bags to save space.

Can I make the egg pasta sheets different sizes?

Yes. Feel free to decide whether you prefer them larger or smaller.

Can I use a stand mixer to knead the egg pasta dough for lasagne?

Yes, using a stand mixer will certainly save you time (and energy, too).

What sauce can I use for lasagne?

Traditionally, ragù, béchamel and cheese, but there are many versions. We suggest trying our artichoke and ricotta lasagne and our goat’s cheese and spinach lasagne recipes. You can find them on our website; we promise they’re delicious!
You could also try lasagne with béchamel and pistachio pesto, tomato sauce and aubergines, salmon and spinach, mushrooms and cream, or radicchio and cream cheese. Delicious!