1. Mound flour on a work surface, and make a well in the center. Beat eggs and a pinch of salt in a small bowl, then pour eggs into well. Using a fork, slowly add flour to eggs, incorporat?ing a small amount at a time, switch?ing to hands as dough becomes stiff.
2. Knead dough on a lightly floured surface until smooth, elastic, and no
longer sticky, about 10 minutes. Cov?er with plastic, and let dough rest on counter for i? hours.
3. Cut dough into 8 pieces. Working with 1 piece at a time and keeping re?maining pieces covered, dust dough lightly with flour, and feed through a pasta machine?s widest setting (#1). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through machine 2 more times.
4. Turn dial to next-narrower setting. Pass dough through machine twice, gently supporting it with your palms. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (#6 on a Kitchen-Aid pasta roller). If dough bubbles or tears, pass it through again, and dust with flour if it sticks. Immediately cut sheet into lasagna noodles: 4-inch squares for individual lasagna or 4-by-13-inch strips for a large pan. Transfer strips to a drying rack for 1 hour. Re?peat with remaining dough. (Noodles can be stored, when completely dry and stiff, for up to 1 week.)
5. Fill a large bowl with cool water. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds. Using a wire-mesh skim?mer, transfer noodles to cool water, and swirl a few times. Place on a parchment-?lined baking sheet until ready to use, placing a piece of parchment or plas?tic between layers. Use immediately.
Some of the lasagna recipes require half of this recipe.
Although it?s tempting, do not attempt to cut these amounts in half Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4|
|Calories from Fat: 173 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 793.1mg||244 %|
|Sodium 302.5mg||10 %|
|Potassium 317.7mg||8 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 47.2g|
|Protein 30g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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