Usuba
Pasta dough for lasagna with eggs
Elastic homemade pasta dough made with eggs and milk for preparing lasagna sheets. The dough is simple to knead, requires a short rest in the refrigerator, then is rolled out thin, cut into pieces, and boiled until cooked through.
- Total
- 40 min
- Standard serving
- 172.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Sift the flour into a large bowl. Add eggs, salt and milk.
- 2
Step 2
Knead the dough until it reaches an elastic consistency. It should not stick to your hands.
- 3
Step 3
Wrap the dough in plastic wrap and place in the refrigerator for 30–40 minutes.
Then roll out the dough thinly — the thickness should be 2–3 mm. When using a pasta machine, pass the dough sequentially through levels 1, 2, 3, 4, and 5.
- 4
Step 4
Cut the rolled out dough into rectangles of the desired size.
- 5
Step 5
Boil salted water and add vegetable oil. Cook the pasta sheets for 3 minutes — the oil will prevent them from sticking together.
- 6
Step 6
Place the cooked sheets on a clean towel and let them dry. This will prevent excess moisture in the finished lasagna.
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