Lasagna dough
Description
The dish is prepared without unnecessary complications. To make lasagna dough, use as much water as the flour can absorb. This depends on the flour's protein and gluten content, as well as the quality of the milling. We need 600 grams of flour for the dough. Sift the flour through a sieve. This is done not only to remove impurities but also to aerate the flour. Pour the flour into a mound on a work surface. Make a small indentation (a well) in the center of the mound, shaped like a funnel. This prevents the beaten eggs from running off the flour and onto the table. Crack three eggs into the center of the flour mound and add a teaspoon of salt. Mix the ingredients together and knead a firm dough. Roll the dough in flour and continue kneading until it becomes smooth and elastic. Check the dough's elasticity by pressing it with your finger—the indentation should disappear. Add a little water if necessary. Cover the finished dough with a towel and let it rest for 30 minutes. Divide the dough into three parts and begin rolling each piece out, lightly dusting with flour. When the dough circle expands several times in size, sprinkle it with flour and roll it onto the rolling pin. Continue rolling away from you. Hold the rolling pin with your left hand, and use the palm of your right hand to press on the dough, carefully rolling out the edges—the center rolls out faster. Frequently unroll the dough sheet from the pin and lightly dust it with flour to prevent sticking. Roll the dough to the desired thickness of 1–1.5 millimeters. Set aside the finished dough sheet and proceed to roll out the remaining pieces. Let the first lasagna sheet dry slightly. The dough must not dry out completely, or it will crumble. Take a sharp knife and cut the dough into lasagna sheets according to the size of your baking dish, or into 10x10 cm squares. Leave the lasagna sheets to dry. The sheets can be stored in a suitable container with a closed lid. The finished dish can now be served.