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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 :
Réalisé le :
Famille :
Dough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagnaDough for lasagna
Temps de préparation : 20 min
Temps de cuisson : 0 min
Temps de repos : 1 h
Temps total : 1h20min
Nbre de couvert : 4

Ingrédients

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

1) Dough for lasagna1 Pour the flour and the salt in the drummer of the robot.
2) Dough for lasagna2 Break the first egg into a bowl.
3) Dough for lasagna3 add it to the flour.
4) Dough for lasagna4 Do the same for the egg next,
5) Dough for lasagna5 the following,
6) Dough for lasagna6 and the last.
7) Dough for lasagna7 Add the oil.
8) Dough for lasagna8 Mix using the hook on low speed.
9) Dough for lasagna9 once the dough is blended, place it on the work plan.
10) Dough for lasagna10 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 film and set aside in a cool 30 minutes.
12) Dough for lasagna12 remove the dough from the fridge and prepare the mill.
Separate the dough in two.
13) Dough for lasagna13 roll out the dough to the roll to make easier its insertion in the mill.
14) Dough for lasagna14 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.

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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