Dough for lasagna with their hands

Dough for lasagna with their hands

The basis of lasagna, regardless of the filling, the dough is, or as it is called - pasta. We'll tell you what it is you need the dough for a delicious lasagna and how to cook it properly by choosing the best for this recipe.

Dough on lasagna at home

Ingredients:

  • eggs (domestic) - 3 pcs.
  • Wheat flour - 550 g;
  • salt - 2/3 teaspoon;
  • vegetable oil - 3 tsp..

preparation

In a bowl with high sides trying to drive home the eggs, and since they have a more pronounced yellow color than the lasagna-store will be more beautiful and therefore more delicious. Adding to them the salt and whisk together until the break in the uniform dissolution of the salt with a broken yolk protein. Sift directly into the container with the eggs, five hundred grams of flour, pour vegetable oil and start all connect, stirring using a fork. When you see that the dry flour in the bowl no longer exists, we dipped his hands in the remaining flour, a little sprinkle the dough and start to knead it themselves. When it will be taken into a tight ball, we shift it to pritrushenny wheat flour table and domeshivaem dough on it until it is no longer stick.

We share dough somewhere into three parts and each of them roll out as dumplings, the size of the relevant form in which you will bake a lasagna. Disintegrating sheeted sheets on a paper towel and dried for about 5-6 hours.

Choux pastry for lasagna without egg

Ingredients:

  • Salt (fine) - a pinch;
  • Wheat flour - 750 g;
  • boiling water - one cup;
  • vegetable oil - 2.5 Art. spoon.

preparation

In a large bowl sift whole wheat flour, and then taken away 4-5 tablespoons and set aside until the side. The rest of the flour in a bowl and sprinkle with salt stirring rastrushivaem her hand throughout the meal. Pour here a glass of boiling water, add the vegetable oil and fast movements with a fork or spoon knead the dough. First, it turns loose, but when we feel that it has become cool, then sprinkle a little flour and deferred domeshivaem dough until elastic density. Now, let it stand up covered with a clean towel for at least 15 minutes. Then share with a desired amount of dough is ready and very thinly roll out its greased rolling pin with flour.

Dry pasta can be obtained even in the oven, spread out the dough on reshetochki and sticking temperature of 40 degrees. The oven does not need to close and dry the plates for 40 minutes on both sides.

dough recipe on the quail eggs for lasagna

Ingredients:

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

preparation

On the table where you will be comfortable knead dough sift whole wheat flour. Putting it into a high hill, remove the top and remove the side and in the rest

Dough for lasagna with their hands
Do the top of the mountain recess. Quail eggs detachable from the shell, break them whisk with the addition of fine salt and olive oil. Pour the mixture into a cleft in the hill made from flour and slowly, raking the inside edge of the flour to the eggs. And knead the dough is quite dense, if you want it delayed pritrushivaya flour. Cut pieces of dough, to unroll their future lasagna in thin and flat large sheets, which we dried in the oven or on paper.

Do not be lazy and cook the dough for lasagna one of these recipes with your own hands. After all, the most delicious lasagna is cooked only in your home.


Comments 0