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Homemade Pasta - Lasagne Sheets
Kim McCosker & Rachael Bermingham
400g Tipo 00 flour
2 egg yolks
1 teaspoon extra virgin olive oil
salt and pepper
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Place all ingredients in a mixing bowl.
Combine using dough hook until the dough is formed.
Scatter a little extra flour onto your work surface.
Roll out dough with rolling pin being careful to make sure the dough is even all over, so it cookes at the same rate.
Cut into wide strips for your lasagne.
Pre-cook the lasagne sheets for 3 minutes in salted boiling water before using to make the lasagne of your choice.
Notes & Tips
This mixture can be frozen for up to 6 weeks. Simply roll into a ball and wrap in clingwrap.