Lasagna Dough

Lasagna Sheets - this is a basic recipe but with most dishes you can use the pre-prepared variety

Ingredients

300 grams unbleached plain flour
3 eggs
30 ml olive oil
pinch of salt

Method

Put flour onto a wooden table or marble slab. Make a well in middle. Break in your eggs, olive oil and salt. Bring the eggs into the flour and work slowly. As you bring the mix in, keep turning over and over. Once you have got the dough to a firm sausage shape, keep kneading it with the flat part of your hand. It needs to be worked for a good five minutes. Then put it aside and let it rest a while.

It's very important when you make pasta at home that the dough should dry a little bit before you cook. So after you roll out, leave it again to dry out, covered with a cloth. You can leave the lasagna sheets till the next day. Good lasagna sheets should not be too thin

Pre-cook the lasagna sheets. For the Salmon dish which follows it is important that they are cooked through because the salmon is already cooked and just needs to be heated (however for meat sauce lasagna, only half cook the lasagna sheets)

Pre- cook the lasagna sheets in very fast boiling water for about 8 minutes. If the water does not boil raidly, the sheets will stick together. When cooked put straight into cold water

Prepare everything and then let the pasta dry a bit before putting it all together. It can even dry for a few days.