Lasagna
Who doesn’t love Italian cuisine? Pizza, pasta, lasagna, gelato… It makes you want to immerse yourself in the cozy atmosphere of small Roman streets and savor the unique culinary delights. Today, we have chosen a recipe for you, a classic Italian lasagna
Who doesn’t love Italian cuisine? Pizza, pasta, lasagna, gelato… It makes you want to immerse yourself in the cozy atmosphere of small Roman streets and savor the unique culinary delights. Today, we have chosen a recipe for you, a classic Italian lasagna
Use
Use
Ingredients
350 – 400 g
Chicken egg
3
Olive oil
1 tablespoon
Salt
to your taste
Method of preparation
1
To achieve the right consistency for the dough, it’s essential to sift the flour beforehand. This allows the flour to absorb oxygen and ensures that any impurities (if present) are removed from the lasagna sheets. Add salt to taste
2
Spread the flour mixed with salt on a flat surface, and start incorporating the eggs one by one, gradually kneading the dough. Add a spoonful of olive oil as you continue to mix
3
Timing is crucial, especially when making lasagna from scratch. After kneading the dough, let it rest for a minute to allow the olive oil to be absorbed. Check if the dough feels dry; if it does, you can add a few more drops of oil, but be careful not to overdo it
4
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for an hour. The longer it chills, the more elastic it becomes
5
Determine what form you will use for your lasagna, as this affects the size of the sheets. You’ll need to roll out the dough thinly, so be sure to dust your work surface with flour to prevent the sheets from tearing when you remove them
6
The final thickness of the dough should be around one millimeter: light, semi-transparent, and the edges should lift when gently blown on
7
Once you have the lasagna sheets ready, place them between layers of plastic wrap for better preservation. However, according to the classic recipe, you should use the sheets immediately as they don’t store well in the fridge and can dry out
Cooking tips
1
According to the classic recipe, the ratio of flour to eggs should be as follows: 1 egg to 70 grams of flour. If using large eggs, it’s better to use a ratio of 1 egg to 100 grams of flour
2
To ensure uniform shapes, create a cardboard template: this will result in even and beautiful sheets, which are easier to store and use as a base for classic lasagna. The optimal size for one rectangle is 9 by 18 centimeters
Enjoy your real Italian lasagna with its delicate pasta and cheesy meat filling. Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
