Get rid of delusion! Correctly prepare the dough for lasagna

What dishes of Italian cuisine do you know? If someone asks you this question, then for sure you will immediately list pizza, pasta, ravioli, chambella and, of course, lasagna.

Lasagna is just a dish that has long conquered the hearts of true gourmets and simply lovers of Italian cuisine. As it seems at first glance, the preparation of lasagna is a very simple process that takes relatively little free time, however, in reality it is not at all like that. As practice shows, for most beginners cooking delicious lasagna is akin to something unrealizable, because, as it turns out, properly prepared lasagna is a very real work of art, the creation of which is subject only to experienced culinary experts.

You can prepare lasagna in many ways, which offer us some recipes. It is also interesting that even with a minimal change in the filling of this dish, its taste completely changes and it already depends on the fate: for better or for worse. That's why there are a lot of tricks and nuances that you need to know and consider when preparing lasagna.

To date, lasagna is a layered pastry made from six layers of dough, which alternate with the filling. The filling can be meat, mushroom, and very often use vegetable. It's no secret that the choice of the filling as a whole will depend on the taste of the ready-made dish.

However, despite the important role of the filling, nevertheless the second component of lasagne - dough - plays no less important role and the final taste depends on its quality. Therefore, I would like to pay more attention to the preparation of the lasagna test.

To date, due to the popularity of this Italian piece of culinary art, many stores can offer ready-made semi-finished products for its preparation. Therefore, today, as never before when we go to the store, we are given the opportunity to purchase a ready-made dough for lasagna, but immediately it is worth noting that it does not give such a taste to a ready-made dish, as a dough made with own hands and at home. Therefore, if you want to taste really delicious lasagna - cook the dough for it yourself.

And now it's time to move on to the Italian recipe for lasagna dough.

Dough for lasagna

To prepare you need:

• 600 g of wheat flour;

• 3 chicken eggs;

• 30-40 g of olive oil;

• 1 tsp. Salt

Preparation of the dough for lasagna must begin with the process of sifting the flour. This action is mandatory, as it provides not only its purification from any possible foreign impurities, but is necessary in order to saturate it with oxygen.

The next step in preparing the dough is to combine the flour with chicken eggs and salt. To do this, follow the Italian tradition: pour the flour on the table with a slide (directly on the table it can be sifted), and then, making a small groove, pour eggs into it and add salt. Thanks to this deepening, eggs do not flow down the hill of flour and remain inside it. All the added ingredients must be mixed and kneaded with a thick dough. If necessary (and it will arise), you can add water in the amount you need - everything depends on the quality of the flour you have chosen.

A very important point is the process of dough embezzling . The lasagna dough kneads only in one direction, however, if necessary, it can be rotated by 45 degrees. Remember that the dough should be very elastic, so to achieve this effect, you can mix the flour. It's very easy to check the elasticity of the dough - just press it with your finger and observe the resulting trace: if it stays, then you need to continue the work, and if it disappears, then the dough is ready for further use. In this case, cover it with a napkin and leave it to stand.

After the dough is standing for a while, you can go back to working with it. Divide it into three equal parts and roll them out. Each of these parts during rolling should become more than 2-3 times. Take into account the fact that, as a rule, the middle of such cakes is rolled much faster than the edges, so pay special attention to the uniformity of the rolling. Each layer should eventually become about 1-1.5 cm in thickness.

After you have processed all the pieces of dough, you need to give them the desired shape. As a rule, the lasagna dough is cut into squares of 10x10 cm.

After cutting the dough, it should be slightly dried (but not overdried!) And only after that you can start cooking directly the lasagna itself.