To buy ready-made sheets for a popular Italian dish - lasagne - today will not be difficult: they are sold in many grocery stores. However, homemade dough for lasagne will cost much less. At the same time it can be made to your taste: gentle and soft or coarser, but useful. Moreover, even an inexperienced cook can cope with the preparation of such a test, if he adheres to several rules.
Cooking Features
In order to make the lasagna tasty and as close as possible to the original Italian dish, the dough for it should be cooked correctly. The technology of its preparation differs little from the traditional, but still has some features.
- You can make a dough for lasagna from high-grade flour, but preference is still to be given to wholemeal flour.
- Delicious lasagna is obtained from a mixture of wheat flour with corn, rye, buckwheat, as well as with the addition of bran. In addition, dishes from such flour is much more useful.
- Flour dough need to be sifted During this treatment, it is saturated with oxygen, the dough as a result becomes more tender.
- If the dough mixes badly, it turns out not elastic enough, you can add olive or corn oil. Sunflower oil, according to experienced chefs, is not suitable for the dough from which lasagna is made.
- The dough for lasagne, if desired, can be tinted with spinach or turmeric. In the first case, it will turn green, in the second - yellow-orange.
- It is necessary to roll the dough for lasagna as thin as possible, but not so much that it starts to appear through. To get the plates the same, it is better to use a special machine.
- If you use a pasta machine for rolling dough, first prepare the layers first, rolling them with a rolling pin, but not too thin. Set the thickness regulator to “5” or “6” mark. Roll a layer of dough through the machine, fold it in half. Set the thickness regulator to division “4”, roll the dough again, move the lever again. Continue to roll the dough in this way until you reach the final mark.
- Homemade lasagna dough can be stored in the freezer for 2 months. Before rolling the dough and thawing, experts advise to let it go for 3 minutes in hot water. If this is not done, it will crumble.
Whatever recipe you make a dough for lasagna, you should bake it in a ceramic or glass form. If you have a shape with thick walls, it will take too long to prepare the dish.
Wheat flour dough for lasagne
Composition:
- wheat flour of the highest grade - 0.5 kg;
- chicken egg - 4 pcs .;
- salt - 5-10 g;
- water - 120 ml;
- olive oil - 40 ml.
Method of preparation:
- Sieve flour on a clean, dry table.
- Pour boiled, but cool water into a glass. Put it in the freezer briefly.
- Make a well in the flour.
- Beat two eggs, beat them and pour them into a well in the flour.
- Add salt. Knead the dough.
- When adding butter in portions, continue kneading the dough.
- Pour in ice water. Knead dough well, roll it into a ball.
- Place the dough in a bowl, cover with cling film, leave for an hour.
- Roll the “sausage” out of dough, cut it into 7 pieces.
- Roll each part into a thin layer. Cut off the jagged edges to make a rectangle. Put aside, covered with a paper napkin. Also roll out the remaining layers. They should all be the same size.
The dough made according to this recipe is soft, elastic. Lasagna will come out of it delicious, but quite high in calories.
Bran lasagne dough
Composition:
- wheat flour - 0, 32 kg;
- food bran - 110 g;
- chicken egg - 4 pcs .;
- olive oil - 20 ml;
- salt - 5 g.
Method of preparation:
- Chop the bran in a blender or coffee grinder to such an extent that they resemble wholemeal flour.
- Mix bran with sifted wheat flour.
- Break eggs into a mixer bowl, add salt to them, whisk.
- Make a well in the flour hill and pour the egg mass into it.
- Knead the dough.
- Add the butter, continue kneading the dough for another couple of minutes.
- Divide the dough into 6-7 pieces and roll each piece into a thin layer.
- Pouring the layers of flour, put them on top of each other, smoothly cut the edges.
After that, you can start cooking lasagna.
Dough for lasagna made from rye flour
Composition:
- wheat flour - 0, 22 kg;
- rye flour - 0, 18 kg;
- water - 100 ml;
- chicken egg - 4 pcs .;
- salt - 5 g;
- vegetable oil - 50 ml.
Method of preparation:
- Two kinds of flour mix, sift this mixture on a clean table a hill.
- Cool the water for 5 minutes in the freezer, whip it with eggs and salt.
- In the hill of flour, make a recess, pour the egg mixture into it.
- Knead the dough with your hands.
- Add the butter, knead the dough for another 5-10 minutes.
- Give the dough an opportunity to “rest” for half an hour, then make a “sausage” out of it and cut it into 7 pieces. Roll each part into a thin layer, trim it around the edges, giving it a rectangle shape.
- Give the dough sheets a chance to dry, leaving them under paper napkins for 3 hours.
- Boil water in a large saucepan. Dip alternately layers of dough into it for 2-3 minutes, then grease with filling and sauce. If the sheets for lasagna from rye dough do not boil, then the lasagna will be tough and tasteless.
Dough for lasagna made from a mixture of rye and wheat flour is more beneficial than white flour, although it has an unsightly look.
Delicate Lasagne Dough with Butter
Composition:
- wheat flour - 0, 4 kg;
- chicken egg - 4 pcs .;
- butter - 40 g;
- salt - 5 g.
Method of preparation:
- Melt the butter over low heat, in a microwave or in a water bath.
- When the oil has cooled to room temperature, add oil and salt. Beat with a whisk or mixer until a homogeneous composition is obtained.
- Sift flour, make a well in it.
- Pour the mixture into the well.
- Knead the dough thoroughly. Knead need at least 10 minutes.
- Form a ball out of dough, put it in a bowl, cover with a napkin.
- After half an hour, divide the dough into 6-8 pieces and roll them. Sheets try to make as thin and smooth as possible.
For this dough, you can use wholemeal flour, then it will turn out not so tender, but much more useful.
Sweet dough for lasagna
Composition:
- wheat flour - 0, 4-0, 48 kg;
- milk - 100 ml;
- chicken egg - 3 pcs .;
- salt - 5 g;
- butter - 40 g;
- vegetable oil - as required.
Method of preparation:
- Mix in a bowl milk, eggs, salt and melted butter. Whisk with a whisk to make a homogeneous mixture.
- Sift flour. Gradually pour it into the bowl with the egg-milk mixture, knead the dough. It should be elastic and resilient.
- Divide the dough into pieces, roll the layers.
- Boil water by adding vegetable oil (2 tablespoons per liter of water). Dip the sheets of dough into it, cook for 5 minutes, carefully remove.
Such dough can be used not only for lasagna, but also for amyma.
Fast dough for lasagna
Composition:
- wheat flour - 0.5 kg;
- water - 0, 25 l;
- salt - 5 g.
Method of preparation:
- Sift flour, mix with salt.
- Boil the water. Without cooling, pour it into the flour. Knead the dough. If it is not elastic enough, add a little vegetable oil.
- Divide the dough into 8 pieces. Each piece is thinly rolled, giving the plate the shape of the dishes in which you plan to cook lasagna.
In order to make lean lasagna from a lean test, you do not need to put anything except mushrooms and vegetables in the stuffing, you can use tofu instead of regular cheese, and you will have to give up bechamel sauce at all.
Color dough for lasagna
Composition:
- wholemeal flour - 0.5 kg;
- fresh spinach - 50 g;
- turmeric - 5 g;
- egg - 4 pcs .;
- olive oil - 40 ml;
- salt - 5 g.
Method of preparation:
- Sift flour, dividing in half.
- Chop Spinach with a blender.
- In a bowl, beat 2 eggs and a pinch of salt, add the spinach and stir thoroughly.
- In one part of the flour, make a well, add a mixture of eggs and spinach, knead the dough. Enter a spoonful of butter, remember the dough a little more, roll into a ball, set aside.
- Mix the remaining flour with turmeric.
- In a clean bowl, beat 2 eggs with salt and butter.
- Add the mixture to the flour, cook the dough. Give him 20 minutes to rest.
- Divide each piece of dough into 3-4 pieces, roll it into thick layers and let it dry.
When preparing lasagna from color dough, the layers can be alternated or sheets of the same color can be used, but in this case it is better to do the dough, as in classical lasagne there are usually 6 layers.
Everyone can cook dough for lasagna at home. At the same time it is possible to choose a recipe according to your own preferences. Health-conscious people will choose dough with bran or wholemeal flour, gourmets will gladly eat lasagna from pastry, and vegetarians will prefer to make a dough without eggs.
