Dough for lasagna with your own hands

The basis of lasagna, regardless of the filling, is a dough or as it is also called - pasta. We will tell you exactly what kind of dough is needed to get delicious lasagna and how to properly prepare it, choosing the best recipes for this.

Lasagne dough at home

Ingredients:

• eggs (home) - 3 pcs.
• wheat flour - 550 g;
• salt - 2/3 of a teaspoonful;
• vegetable oil - 3 tsp.

Preparation

In a bowl with high beads we drive in the domestic eggs, and since they have a more pronounced yellow color than the store, the lasagne will be more beautiful and accordingly tastier. We add salt to them and break them with a whisk together until the salt is dissolved in a homogeneously broken yolk with protein. Sift directly into a container with eggs five hundred grams of wheat flour, pour in vegetable oil and begin to mix everything, mixing with a fork. When we see that there is no more dry flour in the bowl, we dipped our hands into the remaining flour, sprinkle the dough a little and start kneading it ourselves. When it takes up a dense lump, we shift it to a table strewed with wheat flour and knead the dough on it until it stops sticking.

We divide the dough somewhere into three parts and roll each of them as dumplings, the size corresponding to the form in which you will bake your lasagna. We dilute the rolled sheets on a paper towel and dry it for about 5-6 hours.

Brewed dough for lasagna without eggs

Ingredients:

• salt (small) - one pinch;
• wheat flour - 750 g;
• boiling water - one glass;
• vegetable oil - 2.5 tbsp. spoons.

Preparation

In a large cup we sift all the wheat flour, and then take 4-5 table spoons from here and set aside for the time being. The remaining flour in the bowl is sprinkled with salt and stirring it by rasstruhivaem her whole flour. Pour a glass of steep boiling water here, add the vegetable oil and quickly stir the dough with a fork or spoon. At first it turns out to be loose, but when we feel that it has cooled down, then sprinkle a little with the poured flour and knead the dough to an elastic density. Now let it stand under a covered with a clean towel for at least 15 minutes. Then we divide the ready-made dough into the desired quantity and very thinly roll it out with a rolling pin, smeared with flour.

Dry the resulting paste can still be in the oven, spreading the dough on the grilles and setting the temperature at 40 degrees. The oven should not be closed, but the sheets are dried for 40 minutes on both sides.

Recipe for a quail eggs test for lasagna

Ingredients:

• eggs quail - 8 pcs .;
• wheat flour - 450 g;
• Extra salt - 0.5 teaspoons;
• olive oil - 2 tsp.

Preparation

On the table, where it will be convenient for you to mix the dough, we sift all the wheat flour. We collect it in a high hill, remove the top and remove it to the side, and in the remaining the upper part of the mountain we make a depression. We separate the quail eggs from the shell, break them with a whisk with the addition of small salt and olive oil. Pour the mixture into a dimple made in a hill of flour and slowly, raking the flour edges inside to the eggs. So we knead quite a dough, if you need to tear it with put off flour. Cut the dough into pieces, roll them out for future lasagna into thin and flat large sheets, which we dry in the oven or on paper.

Do not be too lazy and prepare a lasagna dough for one of these recipes with your own hands. After all, the most delicious will be lasagna cooked only in your home conditions.