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Dough for lasagna - Benkku81
Cuisine et Traditions

Dough for lasagna

Dough with fresh eggs used in the preparation of the plates for lasagna
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Chef :
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Famille :
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Temps de préparation : 20 min
Temps de cuisson : 0 min
Temps de repos : 1 h
Temps total : 1h20min
Nbre de couvert : 4

Ingrédients


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Flour : 0,400 kG
Fresh eggs : 4 pieces
Olive oil : 0,500 L
Salt : 0,010 kG

1) Dough for lasagna1
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Pour the flour and the salt in the drummer of the robot.
2) Dough for lasagna2
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Break the first egg into a bowl.
3) Dough for lasagna3
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add it to the flour.
4) Dough for lasagna4
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Do the same for the egg next,
5) Dough for lasagna5
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the following,
6) Dough for lasagna6
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and the last.
7) Dough for lasagna7
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Add the oil.
8) Dough for lasagna8
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Mix using the hook on low speed.
9) Dough for lasagna9
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once the dough is blended, place it on the work plan.
10) Dough for lasagna10
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The work at hand in the crushing with the palm in order to make it homogeneous. The dough is a nice color egg yolk, slightly elastic and slightly sticky.
11) Dough for lasagna11
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film and set aside in a cool 30 minutes.
12) Dough for lasagna12
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remove the dough from the fridge and prepare the mill.
Separate the dough in two.
13) Dough for lasagna13
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roll out the dough to the roll to make easier its insertion in the mill.
14) Dough for lasagna14
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Position the mill on the 1 position. The dough is inserted through the top of the mill and out the bottom.
The sticky dough will be a slightly floured surface as and of its first passage.
At each passage, we will increase the size of the mill a notch by a notch.
Lower the paton until the desired thickness (9 or 8), and the detail in board.
Put the plates of lasagna on a dryer until use.

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Notes du chef

This dough lasagna is very easy and very quick to make. It can also be used to produce ravioli, tortellini, ...

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