An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 4 cups all purpose flour + more for dusting
- 5 large eggs
- Salt
Directions
1.
On a
pastry
mat
or
in a
large
mixing
bowl
add
the
flour
and
a
generous
pinch
of
salt.
2.
Using
your
fingers,
make
a
well
in
the
center
of
the
flour.
3.
Add
all
of
the
eggs
into
the
well
of
flour.
4.
Using
your
fingers
or a
fork,
mix
the
eggs
well
to
break
up
the
yolks.
5.
Begin
stirring
the
flour
of
the
well
from
the
center,
closest
to
the
eggs,
outward
into
the
egg
mixture.
Continue
mixing
in
the
flour
until
it
has
all
been
absorbed
by
the
eggs
and
begins
to
form
a
shaggy
dough.
6.
Once
you
have
a
shaggy
dough,
begin
to
knead
it
thoroughly
to
mix
all
ingredients
well.
Continue
kneading
the
dough
until
it
becomes
soft
and
pliable
but
still
firm.
If
it
is
too
wet,
add
more
flour
as
needed.
Knead
the
dough
for
10 -
15
minutes
until
it
is
uniformly
mixed.
Wrap
the
dough
in
plastic,
place
it
in
the
refrigerator
and
let
it
rest
for
1
hour.
7.
After
1
hour,
remove
the
dough
from
the
refrigerator
and
divide
it
into
4
pieces.
8.
On a
pastry
mat
dusted
with
flour
to
prevent
sticking,
roll
out
one
section
of
dough
to
1/16
inch
thickness.
9.
Cut
the
dough
into
sheets
of
lasagna
4
inches
long
x 6
inches
wide.
Set
the
sheets
on a
baking
sheet
or
large
plate
and
allow
them
to
dry
slightly.
10.
Repeat
steps
8
and
9
with
the
other
3
sections
of
dough.
11.
Prepare
your
lasagna
or
cannelloni
recipe
as
desired.
Notes
You
can
also
use
a
pasta
machine
for
this
recipe;
follow
the
manufacturer's
instructions
for
achieving
the
proper
thickness
and
then
cut
per
the
directions
above.