Lasagna Noodles
- 1 lb semolina flour
- 4 to 5 eggs
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon salt
- 1 teaspoon sugar
- Flour for dusting
Lasagna Noodles
Demonstrated by: Peter Rappa.
For the Love of Pasta - November 23, 2003.
Ingredients:
Directions:
- In a large bowl or food processor, mix flour with 4 of the eggs, the olive oil, water, salt, and sugar.
- Knead or process dough until smooth, soft, and uniform in color.
- Add another egg or more water to soften dough if necessary.
- Cut dough into quarters and let sit for 30 minutes.
To Make Noodles By Hand:
- On a floured surface, flatten one of the quarters and roll dough into a 6 x 16-inch rectangle.
- Using a circular lasagna cutter, cut the dough into three 2 x 16 inch strips.
- Repeat with remaining dough.
- Place noodles on flour-dusted waxed paper and drape over a pasta drying rack.
- Dry on rack for at least one day.
To Make Noodles With A Pasta Maker (Recommended):
- Using one quarter of the dough at a time, run the dough through the pasta machine rollers at the widest setting.
- Dust the dough lightly with flour before each pass.
- Pass the dough through the pasta machine several times, narrowing the setting on each pass, until the dough is adequately thinned out (setting 5 or 6 on the pasta machine).
- Square off the dough and run it through the pasta cutter.
- Repeat with remaining dough.
- Each quarter of dough should make at least three 2 x 16-inch lasagna noodles.
- Place noodles on flour-dusted waxed paper and drape over a pasta drying rack.
- Dry on rack for at least one day.
Note: the noodles will stretch a little while drying
