Lasagna sheet dough

Prepare the work surface. You can put a silicone mat on the countertop, or a large cutting board.

Sift the flour onto the prepared surface with a slide (first 350 gr, the rest for sprinkling), make a small depression in the center, break the eggs there and add a pinch of salt.

Carefully, using a fork, mix part of the flour with the eggs and, when the mass becomes thicker, we begin to knead the dough.

When it becomes elastic, we continue to knead with stretching movements, repeating them over and over again for 10-15 minutes, until the dough becomes smooth and elastic. Another criterion is that the lasagna dough should not be dry. If it is still a little dry, you need to add a couple of drops of olive oil. I add in any case, so as not to lose, and the dough immediately becomes shiny and elastic.

Then we roll a ball out of the dough, wrap it in plastic wrap and send it to the refrigerator for at least half an hour, it can be longer (I try to make the dough in advance or for the future to freeze the sheets, so it cools in the refrigerator for a day).

In order to make it easier to work with the dough, sprinkle the work surface with flour and divide the whole dough into two parts. We roll one of the parts into a thin layer about 0.5 centimeters thick with rolling pin movements back and forth, after which we will change the movement and roll it from the center to the edges. The goal is a dough about 1 millimeter thick. We repeat the same process with the second part of the test.

And now we cut the dough layers into sheets of the right size (I always use a cardboard template, cutting it out over the area of the baking dish).

We sprinkle the board with flour, spread the sheets on it, cover it with cling film. And so layer by layer. We free the table from the dough (so the lasagna sheets can be frozen for the future).

Do not forget that before use, the sheets are boiled in boiled water for about 30 seconds.

Have a delicious lasagna and a good mood!