Makes: 450 g of dough, lasagne for 6-8 portions
275g '00' or plain flour, plus extra for dusting
3 large eggs
1 pinch salt
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Method Prep:20min › Extra time:30min › Ready in:50min
Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt.
With a fork, gently beat the eggs and incorporate the surrounding flour, creating a runny batter.
With a scraper, take the remaining flour and bring towards the centre, incorporating it into the runny mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed.
When the mixture forms a ball, start kneading with your hands. Flatten the ball, then stretch and fold from the top towards the centre; turn 45 degrees and repeat. Knead for about 10 minutes until you get a smooth and soft dough.
Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
Roll out the dough with pasta machine or with a rolling pin.
If using a rolling pin...
Divide the dough into 3 equal portions. Take one, flatten a bit and roll with the pin 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same way, till the dough reaches a consistent 1mm thickness.
With a pastry wheel or a knife, cut out rectangular sheets according to the shape and size of your baking dish. Transfer to a floured cloth and air dry for about 30 minutes. If thin enough, you won't need to blanch before baking.
If using a pasta machine...
Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times - always flouring, folding and passing through the thickest setting - until the dough is smooth in texture, even in size and no longer sticky.
Move the pasta machine to a middle setting and pass each sheet through once. Move to the next to the last setting and pass through once.
Cut the long strip in half. Pass the first half through the very last and thinnest setting. You'll obtain a very long and thin sheet. Place on a floured cloth. Repeat with the remaining dough to obtain 6 long sheets.
Cut out the sheets to fit your baking dish. Air dry for 30 minutes, then assemble and bake. You don't need to blanch before baking.
Air dry the pasta overnight, dusting with more flour if still wet. Once completely dry it will become stiff. Store in a paper bag and use within a couple of days.