Culinary Explorer
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Lasagna Sheets
Created by Chef Graziella
Fresh egg pasta rolled thin enough to see through, cut to fit your pan. In Emilia, we layer with ragù and béchamel. In Naples, with meatballs and ricotta. The technique serves both.
The sfogline of Bologna could roll pasta sheets as large as bedsheets, so thin you could read a newspaper through them. They trained for years to achieve this. You do not need years. You need a pasta machine, three hours of your afternoon, and the willingness to learn.
Proper lasagna sheets should be thin. Not delicate-for-show thin, but thin enough that each layer cooks through completely and melds with the sauce above and below it. Thick pasta in lasagna creates gummy, doughy layers that separate from the filling. This is why dried lasagna noodles, no matter how convenient, never produce results comparable to fresh.
The dough is simple: flour and eggs in the traditional Emilian ratio of 100 grams flour to one egg. No olive oil. No water. The eggs provide all the moisture and richness the dough needs. Your job is to knead it properly, rest it sufficiently, and roll it thin. Simple does not mean easy.
Ingredients
tipo 00 flour
Quantity
300g (about 2 1/3 cups)
plus more for dusting
large eggs
Quantity
3
at room temperature
fine sea salt
Quantity
pinch
| Ingredient | Quantity |
|---|---|
| tipo 00 flourplus more for dusting | 300g (about 2 1/3 cups) |
| large eggsat room temperature | 3 |
| fine sea salt | pinch |
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