Lasagna dough

Lasagna dough is an important component of the dish, and in order for it to be similar to the original Italian dish, it has a number of features in the kneading technology. For it, premium flour is selected and corn, rye or buckwheat additives are possible. The flour must be sifted, and any vegetable oil is added for elasticity. Proper rolling out of the dough is also important.

Lasagna dough - a classic Italian recipe

The classic Italian recipe for kneading dough for lasagna involves the use of eggs, because store-bought types of pasta are classified as “dry”, without eggs, which determines, in addition to the filling, the taste of the main dish. The dough is kneaded thoroughly so that its texture becomes firm and elastic, and it needs time to proof.

1. 
   Place a mound of sifted wheat flour on a tabletop or work surface and make a well in the middle.
2. 
   In a bowl, beat the eggs well with a pinch of salt.
3. 
   Pour the egg mixture into a mound of flour.
4. 
   Mix these ingredients first with your hands and then with a scraper.
5. 
   Mix them with chopping movements of a scraper and collecting the dough from the edge to the middle.
6. 
   As a result, you should get large crumbs.
7. 
   Roll the crumb into a bun.
8. 
   Then knead the dough with your hands for 10 minutes until it is smooth, homogeneous and does not stick to your palms, which is not easy, since the dough will be quite tight.
9. 
   Wrap the kneaded dough in a piece of cling film and place it in the refrigerator for half an hour to proof.
10. 
    After this time, you can start rolling out using a special device or a regular rolling pin.
11. 
    Divide the dough into 3 parts and roll each part on a floured countertop into thin layers, just so that they are not visible.
12. 
    Cut the rolled out dough into portions approximately 10x10 cm in size.
13. 
    Then dry the cut dough on a wire rack or rolling pin for an hour. The dough, kneaded according to the Italian recipe and dried, can be used for lasagna with any filling. Delicious and successful dishes!

Eggless lasagna dough

Eggless lasagna dough is made strong and elastic by adding semolina with a small amount of milk powder to the flour. The important points are adding olive oil to the dough and kneading the dough thoroughly. This dough can be combined in lasagna with any filling. You can knead either with your hands or with the help of any kitchen gadgets, which is more convenient.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Wheat flour – 200 gr.
• Semolina – 200 gr.
• Powdered milk – 20 gr.
• Olive oil – 20 ml.
• Water – 40 ml.
• Salt – 5 gr.

Cooking process:

Step 1. Sift wheat flour into a bowl for kneading dough or onto a work surface, add semolina with dry milk and salt, then mix everything well.

Step 2.Collect this mixture into a mound, make a depression in the middle and pour olive oil into it.

Step 3: Then add water.

Step 4. Mix these ingredients well, adding the rest of the water.

Step 5. Using your hands, knead the dough for 10-12 minutes until it has a smooth and uniform texture. Roll the kneaded dough into a log. Cover with cling film and leave to proof for 30-40 minutes.

Step 6. After this time, knead the dough again. It should not stick to your palms.

Step 7. Divide the kneaded dough into 2-3 parts, roll out thinly and form rectangles of the size you need. Then dry the sliced ​​dough layers without eggs a little and can be boiled for lasagna with any filling. Delicious and successful dishes!

Dough for lasagna sheets on water with eggs

Dough for lasagna sheets in water with eggs is the most popular for preparing this delicious dish at home. The ingredients for it are simple, only the kneading process requires effort and time. In this recipe, for the elasticity of the dough, add a little olive oil to it.

Cooking time: 1 hour

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Wheat flour – 600 gr.
• Egg – 3 pcs.
• Olive oil – 3 tbsp.
• Water – 100 ml.
• Salt – 1 pinch.

Cooking process:

Step 1. Immediately measure all ingredients according to the recipe proportions.

Step 2. Pour wheat flour into a bowl for kneading dough through a sieve and make a well in the middle of the mound.

Step 3. Break three eggs into it and add salt.

Step 4. Then pour water.

Step 5. Using a fork or whisk, gradually stir.

Step 6. When the flour has absorbed all the liquid, pour olive oil into it and continue kneading.

Step 7. Continue kneading until the ingredients become one total mass.

Step 8Then transfer the dough to a floured countertop.

Step 9. Knead the dough with your hands for 10-15 minutes until it is smooth and does not stick to your palms. Roll the kneaded dough into a log, cover with film and leave for half an hour to proof at room temperature.

Step 10. After this time, divide the dough into several parts and roll each into sheets no more than 2-3 mm thick.

Step 11. Using a sharp knife, cut the rolled sheets into the rectangle sizes you need.

Step 12. To prevent the sheets from sticking together, they can be laid out on a board and covered with cling film.

Step 13. From the prepared dough in water with eggs, you can begin to form lasagna with any filling. Delicious and successful dishes!

Lasagna dough in a bread machine

Lasagna dough in a bread machine is kneaded with less labor from the housewife and always turns out homogeneous and elastic, regardless of the chosen composition of ingredients. In this recipe, mix the dough with flour, eggs and vegetable oil. We use the “Dough” program and the kneading time is on average 15-20 minutes, depending on the gadget model.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Wheat flour – 300 gr.
• Egg – 3 pcs.
• Vegetable oil – 1.5 tbsp.
• Salt – ½ tsp.

Cooking process:

Step 1. First of all, accurately measure, according to the proportions of the recipe, all the ingredients for the dough.

Step 2. Break three chicken eggs into a bread machine bucket and pour one and a half tablespoons of vegetable oil.

Step 3. Then pour the flour and salt sifted onto a sieve. Place the bucket in the bread machine. Close the lid and set the “Dough” program for 15-20 minutes.

Step 4. When the dough comes together, turn off the bread maker.

Step 5.Wrap the kneaded dough in cling film and place in the refrigerator for half an hour to proof.

Step 6. After this time, cut the dough into 4 equal pieces.

Step 7. Cut each piece in half and you will have 8 pieces.

Step 8. Then roll out all the pieces of dough into thin sheets. After all, this moment also determines the taste of lasagna. Trim the edges of the pieces evenly.

Step 9. Dip 2 sheets of dough into boiling water and, after floating, remove with a slotted spoon.

Step 10. From the dough mixed in the bread machine, you can begin to form lasagna with any filling. Delicious and successful dishes!

Lasagna dough with cornmeal

Lasagna dough with corn flour is no less popular than the classic one, and with a flour mixture it turns out more tender and with a beautiful yellow tint. For this dough to swell, the corn flour needs 2-3 hours to proof, and the flour for it is chosen exclusively finely ground.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Wheat flour – 250 gr.
• Corn flour – 250 gr.
• Egg – 3 pcs.
• Olive oil – 40 ml.
• Water – 150 ml.
• Salt – 4 gr.

Cooking process:

Step 1. In a separate bowl, mix wheat flour with corn flour. Sift this mixture at least 5 times into a sieve.

Step 2. Pour the flour mixture into a bowl for kneading dough and make a well in the middle.

Step 3. Break chicken eggs into it, add salt and pour half of the water.

Step 4. Then mix these ingredients carefully and add the rest of the water when kneading.

Step 5. When the dough begins to come together, stir in the olive oil in batches.Transfer the dough to a floured countertop and continue kneading with your hands for 15-30 minutes until it becomes elastic and does not stick to your palms. Roll the kneaded dough into a ball, cover with a napkin or film and leave in a warm place for 2-3 hours so that the corn flour swells.

Step 6. After this time, cut the dough into 6 pieces and roll each into a sheet no more than 2 mm thick. The edges can be trimmed with a relief knife.

Step 7. Dry the sheets of dough with corn flour in any way, boil in salted water and you can form lasagna with the chosen filling. Delicious and successful dishes!

Lasagna dough with egg and olive oil

The version of lasagna dough with egg and olive oil is considered classic and is not easy to knead. The role of the dough in this dish is key and not only the aesthetics of the dish, but also the taste sensations depend on it. In this recipe, we knead the dough without adding water.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Wheat flour – 400 gr.
• Egg – 4 pcs.
• Olive oil – 3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Sift the wheat flour into a sieve, because the taste of the lasagna will depend on its quality.

Step 2. In a bowl, whisk 4 eggs well with a pinch of salt.

Step 3. Pour the flour into a mixing bowl and pour the egg mixture into it. Pour olive oil in there. First, mix these ingredients with a whisk, and then knead the dough with your hands for at least 15 minutes. Its texture should be smooth, elastic and not stick to the palms.

Step 4. Roll the kneaded dough into a ball, cover with a napkin and leave to “rest” at room temperature for half an hour.

Step 5. After this time, divide the dough into 8 pieces.Roll out each piece thinly into sheets and use a sharp knife to give them the desired shape, often rectangular.

Step 6. Dry the prepared dough sheets with egg and olive oil a little and you can prepare lasagna according to the chosen recipe. Delicious and successful dishes!