Italian lasagna dough
Composition / ingredients
8
servings:
Cooking method
1. Sift flour through a sieve into a dish.
2. Beat the egg with water and add salt and olive oil.
3. We introduce the egg mixture into the flour and knead the dough for about 10 minutes, it should become homogeneous without lumps.
4. It puts the dough aside for 30 minutes, the gluten in the flour will swell, and the dough will become more elastic.
5. Roll out the dough as thinly as possible and cut into squares. Cover the dough with paper napkins, and let it dry.
All our dough is ready. Let's start cooking lasagna!
Calorie content of the products possible in the composition of the dish
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
