Pasta & Fresh Dough · Main
Lasagne Sheets, Laminated Egg Dough
- Intermediate
- 40 min
- roughly 1 of 4 for cost
- Vegetarian
Leads with real fire that builds and stays.
Ingredients
- 400 g 00 flour (100%)
- 4 whole eggs, 220 g (55%)
- 5 g fine sea salt
- semola rimacinata for dusting
The skills inside
LaminationFresh pastaKneading doughSalted water & the float testBlanching & shockingResting dough: the pause that does the work
Allergen screen
Found: gluten · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Bring the dough together, knead 8 minutes to a firm ball that dents slowly under a thumb, and rest it wrapped for 45 minutes. 8 min
- Flatten a quarter, pass it through the widest roller setting, fold it in three like a letter, give it a quarter turn and pass again; repeat seven times, until the sheet leaves the rollers with square edges and an even matt face instead of ragged sides.
- Now step down one setting at a time without folding, to 1 mm; lift the sheet by one end and it should carry its own weight without thinning at the top.
- Cut to the tin, blanch 40 seconds at 100C (212F) salted at 10 g per litre, chill in iced water, and lay the sheets flat on damp cloths.
- Build the dish, then bake at 180C (356F) for 40 minutes, until the edges bubble and a skewer slides to the base with no resistance. 40 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Kneading dough 57 recipes
- The work changed it: what began shaggy and rough is one smooth, cohesive mass, with nothing raggy hanging off it.
- The surface has gone satin and barely tacky, releasing cleanly from hands and board instead of leaving a trail.
- Worked to the point this dough asks for and no further: springy and elastic where structure is wanted, just brought together where tenderness is.
- Torn or cut open, the inside is uniform: no dry streaks, no unmixed pockets, no core of flour that never met the water.
- After its rest it rolls and shapes without snapping back. A dough that fights the pin needed more rest, not more force.
Where it goes wrong Sticking was fought with flour instead of technique or patience, stroke after stroke, until the dough had taken in far more than the formula asked; it turns tight and dry under the hands, and bakes dense however well everything else goes.
Resting dough: the pause that does the work 71 recipes
- It actually rested, covered, for the time stated, not cut short because the rest of the schedule was tight.
- It rolls and shapes without fighting: it stays where it is put, and it does not spring back or shrink on the bench between passes.
- The surface is smooth and supple rather than dry, cracked, or skinned over.
- It is at the temperature the next step needs: cold where the fat must stay solid, cool and relaxed where it must be rolled thin.
- Baked, it holds the dimensions it was shaped to rather than shrinking back from the edges of the tin or the rim of the dish.
Where it goes wrong The rest was skipped or shortened, so the gluten was still tight: the dough fought the pin and sprang back thick and uneven, then shrank down the sides of the tin in the oven.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Agua fresca or iced jasmine tea
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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