Italian chef Guy Grossi shares his recipe for authentic lasagne pasta sheets. You will need a pasta machine for this recipe.
- 250 g unbleached plain flour
- 250 g durum wheat flour
- pinch of salt
- 4 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Makes 600 g
Sift the flours and salt into a bowl. Add the eggs and use your hands to gradually incorporate them into the flour. Add a little water if required – the dough should be soft but not sticky. (Alternatively, you can mix the dough in a food processor.) Transfer to a work surface and knead for a few minutes, then cover with plastic wrap and leave to rest for 30 minutes.
Divide the dough into 2 or 3 pieces so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in half and run it through the machine again. Do this several times – this process is called laminating and should make the dough silky and smooth. Now you can start rolling the pasta out at narrower settings. Keep going until the sheet is 1–2 mm thick.
Lay the sheet on a floured surface while you roll out the other pieces of dough. Cut the sheets into desired shapes and spread on a floured tray until you are ready to cook the pasta (it is best cooked the same day, or it can be frozen).