Pasta for Lasagna
(4 cups) Durum wheat flour or high-gluten flour
1 teaspoon salt
2-3 tablespoons cold water
2 tablespoons olive or sunflower oil
Cornmeal or semolina flour for sprinkling
- Mix the eggs together with
water and oil.
- Pour the flour and salt
together onto the working table or large bowl.
- Make a dip in the flour and
pour in the eggs and water mixture.
- Make a soft pliable dough (add
more water if you need), and knead steadily
for 15 minutes.
- When the dough is smooth and
elastic, divide the dough into 5 pieces,
brush outside with oil, cover and leave to rest for 25 to 35 minutes
you make the sauces.
Note: You can make the lasagna using
layers of prepared dry pasta from store. If you using that kind of
follow the instructions on the box.
|Did You Know?
|Durum wheat or macaroni wheat is
the only tetraploid species of wheat of commercial importance that is
widely cultivated today. It was developed by artificial selection of
the domesticated emmer wheat strains formerly grown in Central Europe
and Near East around 7000 B.C., which developed a naked, free-threshing
form. Durum in Latin means "hard", and the species is the hardest of
all wheats. Its high protein and gluten content, as well as its
strength, make durum good for special uses.
Under Italian law, dry pasta (pasta secca) can only be made from durum
wheat flour or durum wheat semolina. Durum flour and durum semolina
have a yellow tinge in color.
Lasagna is both a form of pasta in sheets and also a dish, sometimes
named lasagne al forno (meaning "oven-cooked lasagne") made with
alternate layers of pasta, cheese, and often ragù (a meat sauce)
or tomato sauce. The word lasagna, which originally applied to a
cooking pot,now simply describes the food itself.