- 4 large free-range eggs, plus 6 egg yolks
- 1 tbsp olive oil
- 600g Italian ‘00’ flour or strong bread flour,
- plus extra for dusting
- ½ tsp salt
- Whisk the eggs, egg yolks and olive oil together in a small jug. Sift the flour onto a clean work surface, sprinkle over the salt and make a well in the centre.
- Pour about half of the egg mixture into the well and, using your fingers, gradually draw the flour into the egg. Mix evenly, adding more egg as you go until you can bring it together to form a dough.
- Knead for 10 minutes until the dough is smooth and elastic. Shape into a ball, wrap in cling film and chill for 30 minutes.
- Divide the chilled dough into 6 equal pieces. Put 1 piece onto a lightly floured surface, and cover the rest with a clean, damp cloth. To roll out by hand, roll using a rolling pin until as thin as possible. If using a pasta machine, shape the dough into a rectangle, flattening it so it fits through the pasta machine. Flour the rollers, then feed the dough through on the widest setting and onto the floured surface. Continue to feed through the machine, over and over again, reducing the width of the roller until you get a thickness of about 2mm.
- Cut the strip into 3 – each lasagne sheet should be about 15cm in length. Cover with another clean damp cloth and repeat with the remaining dough to make 18 sheets.
You can use the sheets in our vegetable and goat's cheese lasagne, chicken open lasagne, quattro formaggi lasagne, and ham and mushroom lasagne.
- To freeze the lasagne sheets, put them in a plastic container, in between layers of baking paper, seal and freeze for up to three months. Alternatively, wrap the pasta dough in cling film and freeze for up to three months. Defrost fully before rolling or using.